Name: Asian pork meatballs
Prep time: 30 min
Total time: 30 min
Yield: serving
Cuisine: Asian
Ingredients: 4 spring onions; 1 garlic cloves; 1 lemongrass; 600 g pork cut in cubes; 1 bread rolls two days old; 5 ml dried chilli flakes; 5 ml salt; 2,5 ml white pepper; 1 eggs; 30 ml oil; 30 ml honey; 100 g peanuts chopped; 1/2 cabbage head, shredded; 1 cucumber julienned; fresh coriander handful; 1 red chilli chopped; 15 ml lemon juice or lime juice; lime cut into wedges; sweet chilli sauce

Recipe Disclaimer

Tap for method

Ingredients (19)

4	spring onions
1	garlic — cloves
1	lemongrass
600 g	pork — cut in cubes
1	bread rolls — two days old
5 ml	dried chilli flakes
5 ml	salt
2,5 ml	white pepper
1	eggs
30 ml	oil
30 ml	honey
100 g	peanuts — chopped
1/2	cabbage — head, shredded
1	cucumber — julienned
	fresh coriander — handful
1	red chilli — chopped
15 ml	lemon juice — or lime juice
	lime — cut into wedges
	sweet chilli sauce

Tap for ingredients

Method:

Meatballs

1. Put the
spring onions, garlic and
lemongrass in the bowl
of a food processor
and pulse until finely
chopped. Add the pork
and pulse until the meat
is also finely chopped.
Add the bread, chilli
flakes, salt, pepper and
egg and mix well.

2. Shape the mixture into
walnut-size meatballs
and arrange on a plate.
Cover with clingfilm and
chill in the fridge for at
least 30 minutes.

3. Heat the oil in a large
pan and fry the meatballs until golden brown
and cooked through.
Remove from the pan
and use paper towels to
wipe the oil from the
pan. Return the meatballs to the pan and
drizzle the honey over.

4. Stir-fry the meatballs in
the honey for a minute.
Sprinkle the peanuts
over and mix through.

Salad

5. Mix the ingredients and divide among
4-6 bowls.
6 To serve Arrange the
meatballs on the salad
and serve with the lime
wedges and sweet chilli
sauce.