- Pork balls:
- 500g minced pork
- 1/2 bunch spring onions - chopped
- 2 cloves of garlic - chopped
- 1 stick lemon grass - chopped
- 2 green chillies - chopped
- 1 tbsp coriander leaf - chopped
- 1 egg white - lightly beaten
- 1 tbsp cornflour
- Salt & pepper to taste
- Dipping sauce:
- 50ml Prep Premium Chilli Infused oil
- 3tbsp vegetable oil
- 50g finely chopped onion
- 1/4 tsp dried red chilli flakes
- 2tbsp brown sugar
- 4tbsp tomato ketchup
- 2tbsp rice vinegar
- 2tbsp Fish sauce
- Salad Garnish:
- 1/2 bunch Lamb's Lettuce
- 75g mouli - julienned
- 4 spring onions - thinly sliced
- 1 red pepper - julienned
- 1 yellow pepper - julienned
VIETNAMESE PORK BALLS WITH A HOT & SOUR DIPPING SAUCE
VIETNAMESE PORK BALLS WITH A HOT & SOUR DIPPING SAUCE
A twist on a classic roadside dish known throughout Vietnam, pork meatballs cooked till crispy with a complimentary sour dipping sauce and served with lambs lettuce
Ingredients
Method
Place the minced pork into a large bowl, add the remaining pork ball ingredients with the exception of the egg white and corn flour, mix well, now add the beaten egg white. and if required some of the corn flour to help bind the mix together. Refrigerate until firm.
Heat 1 tbsp of vegetable oil and sweat the chopped onion, add the dried red chilli flakes, the brown sugar and the Prep Premium Chilli infused oil and stir utnil the sugar is dissolved. Add the ketchup, rice vinegar and fish sauce, allow to heat through and set aside to cool. Divid the pork mixture into 24 balls of even size. Heat the remaining vegetable oil in a large frying pan and seal the pork balls on all sides, continue to fry for approximately 10 minutes until the juices run clear and they are cooke completely. Drain on kitchen paper.
Toss all of the salad garnish ingrdients in a large bowl with a tablespoon of the cooled dipping sauce. Divide the salad garnish between 4 plates and place the fried pork balls onto the garnish, pour the dipping sauce into small dipping bowls and onto the plates and serve.
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