Chilli Pork Meatballs with Asian Vegetable Broth
- 45 min
- Moderate
- 4 Portions
Ingredients
Pork 400 g
Garlic 36 g
Ginger 80 g
Onion 60 g
Spring Onions 30 g
Lemongrass Sticks 160 g
Coriander Seeds 1 g
Water 75 ml
Chilli 24 g
Cumin Seeds 1 g
Black Pepper 1 g
Chicken Stock Cube 10 g
Water for Stock 600 g
Thai Jasmine Rice 100 g
Fresh Coriander 40 g
Mint 20 g
Lime Juice 20 ml
Instructions
To make the meatballs.
1. Add the pork, garlic, ginger, onion, lemongrass, coriander seeds, water, half chilli, cumin seeds, spring onions and black pepper to a large bowl and mix well. Roll into balls and place onto the oven at 174 degrees C for 20 minutes.
2. Remove pork balls from oven.
3. Bring the chicken stock to a simmer (not boiling) and add the pork balls.
4. Simmer for approximately 5 minutes, turning them once.
For the rice:
5. Place Rice in boiling water for approx. 15-20 minutes.
6. Separate the warm rice into two bowls and add the pork balls on top.
7. Pour chicken stock over the meatballs and rice, top with spinach the other red chilli half, coriander and mint, and finish with a bit of lime juice.
