Joan Bishop’s irresistible pork balls
Moist and aromatic, these little pork balls are mildly flavoured with sweet chilli and peanut.
The creamy coconut sauce which coats the pork balls is infused with a touch of ginger, lime and a little more chilli, making this dish simply irresistible.
Serve with lots of rice and steamed asparagus or new potatoes and a crisp green salad.
Serves 46
700g trim pork mince 1 cup soft breadcrumbs 3 Tbsp peanut butter 3 Tbsp sweet chilli sauce 2 Tbsp soy sauce
Sauce
4 Tbsp peanut butter
1 Tbsp finely chopped root ginger
1 Tbsp soy sauce
1 Tbsp lime juice 1⁄2 to 3⁄4 tsp prepared chilli 1⁄2 cup chicken stock 3⁄4 cup coconut milk or coconut cream (I use the light variety.) chopped chives to garnish
Method
Combine pork mince and breadcrumbs in a mediumsized bowl.
In a small bowl, warm the peanut butter until it is soft. I do this on a very low heat in the microwave oven. Add the sweet chilli sauce and soy sauce and stir to combine.
Add this to the pork mince and breadcrumbs and mix gently using a fork or your hands until well blended.
With wet hands, form the mixture into about 30 balls about the size of golf balls.
Place in an ovenproof dish which will hold the meatballs in one layer. (I used a 18×30×6cm dish.)
Sauce
Warm the peanut butter in a mediumsized bowl. Add the ginger, soy sauce, lime juice, chilli, chicken stock and coconut milk or coconut cream. Mix well and spoon over the pork balls.
Cover the casserole dish with a tightfitting lid or foil, place in an oven preheated to 180degC and cook for 6080 minutes until heated through and bubbling.
Remove the lid or foil for the final 10 minutes to brown a little.
Garnish with chopped chives and serve.