Rach's Coriander, Lemon & Chili Pork Balls
INGREDIENTS Three cloves fresh garlic, minced – $0.44 Onion, finely chopped – $0.31 2 fresh chilies – $0.26 500g pork mince – $3.75 (you’ll need to shop around) Dinner roll – $0.35 Sweet chili sauce – $1.89 The rind from a lemon – $0.62 Coriander bunch – $0.79 (market) Vermicelli rice noodles - $1.29 1 carrot – $0.26 GRAND TOTAL - $9.61 Like most journos I am a true tight-arse, so I thought I had this licked, but it took a few stabs to get it right, what with the cost of spices and sauces. Thankfully, my local market hooked me up with fresh coriander (a bargain at 79c a bunch) and unpackaged veg for a genuine tasty $10 meal. Now, you’ll notice I priced the lemon, but a true tight-arse will have access to a lovingly-tended supply, making room in the budget for the broccoli that you may or may not shove down the throats of your precious crew.
To start with, fry the onion on low heat until soft then add the garlic and chili (with or without the seeds, up to you) then cool. Place the mince in a bowl, grate the dinner roll and hold it together with a splash of sweet chili sauce. Add in the rind, a fistful of finely chopped coriander and the onion, garlic and chili. Roll into balls and flatten. Fry the outside, then place in an alloy-lined camp oven and bake for 15 minutes, or just char the living be-Jesus until they’re cooked through. Next, soak the noodles in warm water per the instructions and serve with more chili sauce, diced carrot and garnish with said broccoli. If I’m honest, my girls (aged three and five) preferred the Mars Bar jaffles better – probably due to the green bits – so I’m going to use dried spices next time. My husband loved them though, stealing my next day’s lunch when I wasn’t looking (ahh.. bless).