Vietnamese Pork Balls With Hot and Sour Dipping Sauce Recipe
a fabulous appetizer or cocktail recipe. Vietnamese food is bursting with fresh simple flavor and this recipe is no different. does not include 1 hour chilling time.
Ingredients
For the pork balls
- 500 g ground lean pork
- 3 spring onions, chopped
- 3 garlic cloves, chopped
- 1 stalk lemongrass, finely chopped
- 2 green bird's eye chilies, finely chopped
- 1 tablespoon coriander leaves, chopped
- 1 egg white, lightly beaten
- 1 tablespoon cornflour
For frying
- 1 tablespoon chili oil
- 2 tablespoons olive oil
For the dipping sauce
- 1 tablespoon chili oil
- 50 g onions, finely chopped
- 2 tablespoons brown sugar
- 50 ml chili sauce
- 4 tablespoons tomato ketchup
- 2 tablespoons rice wine vinegar
- 2 tablespoons nam pla (Thai fish sauce)
- sweet and sour rice, to serve
Instructions
- To make the pork balls: place all the ingredients for the pork balls except the egg white and cornflour, into a bowl and mix well.
- Add the egg white and cornflour to bind.
- Place in the fridge to firm for about 1 hour.
- Divide the mixture into 24 equal-sized balls
- Heat the chilli oil and olive oil in a frying pan over a high heat.
- Add the pork balls and brown on all sides.
- Reduce the heat and cook gently for 8-9 minutes until cooked through
- Remove from the pan, drain on kitchen paper and keep warm.
- To make the dipping sauce: heat the chilli oil in a medium pan and add the onion.
- Cook gently until soft and translucent.
- Add the brown sugar and the chilli sauce and stir until the sugar has dissolved
- Add the ketchup, rice vinegar and Nam Pla and heat through.
- Leave to cool.
Add Your Own Notes
Nutrition
Serving: 359gCalories: 471.1kcalCarbohydrates: 18.3gProtein: 23.6gFat: 33.4gSaturated Fat: 10.8gCholesterol: 90mgSodium: 1144.2mgFiber: 1.4gSugar: 12.8g
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