Pork balls in turmeric broth
Like many of my recipes, I ate a version of this at a friend’s place and prompty asked for the recipe. I truly believe we should share recipes far and wide as everyone deserves to eat tasty food.
This quantity of pork makes quite a few balls so I tend to make a full batch and freeze them raw for future me.
ingredients
Meatballs
- 1kg pork mince
- 2 egg whites
- 3 tablespoons breadcrumbs
- 3 tablespoons finely chopped peeled fresh ginger
- 2 garlic cloves, minced
- 1 tablespoon fish sauce
- coriander stems & roots, well washed
Broth
- 400g can coconut milk
- 2 cups chicken stock
- 3 tbsp ginger turmeric paste
- 2 garlic cloves, thinly sliced
- 1 stalk of fresh lemongrass, outer leaves removed and stalk cut into 1-inch lengths
- Finely grated zest and juice of 1/2 lime
- 1 tablespoon fish sauce
- 1 tablespoon tamari or light soy sauce
To garnish – Thai basil and/or coriander leaves, slices of chilli, lime wedges
Serve with steamed jasmine rice if you feel like it
method
Preheat oven to 200 Celsius. Combine well all the meatball ingredients in a large bowl or use a food processor to bring it all together. Make balls (golf ball size approx) and place on a large rimmed baking tray. Bake until just cooked through, approx 10 minutes.
Meanwhile, make the broth. In a large saucepan, combine all the broth ingredients excpet the serving garnishes and simmer for 10 minutes. Discard the lemongrass then taste to check flavour balance and adjust if necessary.
Add the meatballs to the broth and simmer until for about 10 minutes to finish cooking meatballs. Serve with sliced herbs, optional chilli and lime wedges and rice.