Consuming Passions - Worldwide Events Managers

Pork Balls with Peanut Sauce

Serves: 6 as meal, 12 as appetiser

Notes

Ideal party food or a dish in its own right.

Ingredients

For pork balls:

• 750g minced pork (pork and veal mix)
• 100g prunes, roughly chopped
• 1 medium onion, finely chopped
• 1 tsp sesame oil
• 1 or 2 tsp tomato paste
• 2 tsp minced ginger
• 2 tsp ground coriander
• Pinch salt
• 1/4 tsp pepper
• 1 large egg
• 2 or 3 Tbsp cooked rice (or bread crumbs)
• Plain flour
• Oil for frying

For Peanut Sauce:

• 2 Tbsp grated carrot
• 1 Tbsp canola or peanut oil
• 1 Tbsp Spanish onion, finely chopped
• 1 tsp garlic, minced or finely chopped
• 1 tsp ginger, minced or finely chopped
• 300ml chicken or veal stock
• 1 Tbsp salt-reduced soya sauce
• 1 Tbsp Thai chilli sauce
• 2 Tbsp crunchy peanut butter
• 2 finely sliced kaffir lime leaves (optional)

Method

For pork balls:

Mix all ingredients except flour and oil for frying. Set aside for at least half an hour. Wet the palms with cold water and roll spoonfuls of mixture about 4cms in diameter. Roll in flour, shake excess off and fry for 10 minutes in oil.

For peanut sauce:

Gently sweat onion, garlic and ginger in the oil for 4 or 5 minutes. Add remaining ingredients and allow to simmer and reduce to a thick sauce.

If using as a meal, serve with rice, steamed Chinese vegetables and a topping of freshly chopped coriander leaves.