A delicious pork dish that can be served with caulimash, vegetables and salad.
Pork is the culinary name for meat from the domestic pig (Sus domesticus). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC. Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products
- 500g pork mince
- 4 finely sliced spring onions
- 5g fresh coriander, chopped
- 1 finely chopped red chilli
- 2 cloves garlic, crushed
- 1 tbsp fish sauce
- himalayan salt and black pepper
- 2 tsp lard for frying
- 1 tsp coconut oil
- 2 garlic cloves, crushed
- red onion
- 1/2 red onion, chopped
- 1 X 400g tin coconut milk
- 3 tbsp almond nut butter
- 2 tbsp red pepper pesto
- 1 tsp dried crushed chilli flakes
- zest and juice of 1 lime
- garnish with coriander leaves
PREPARATION for Pork Meatballs and Sauce
1. For the meatballs: Combine the mince, spring onions, coriander leaves, fresh chilli, 2 garlic cloves, 1 tbsp fish sauce and salt and pepper together and roll mixture into 15g balls.
2. Melt lard and fry meatballs until golden brown, then remove from pan and set aside.
3. For the sauce: Place the coconut oil, 2 garlic cloves, 1/2 red onion, coconut milk, almond nut butter, 2 tbsp red pepper pesto, crushed dried chilli flakes and the zest and juice of 1 lime in the pan; simmer for 5 minutes. Return meatballs to pan, cook another 10 minutes.
4. To serve: Serve topped with fresh coriander leaves, with steamed vegetables on the side.
- Serves 4
Source: Lose It