The creamy coconut sauce which coats the pork balls is infused with a touch of ginger, lime and a little more chilli, making this dish simply irresistible.
Serve with lots of rice and steamed asparagus or new potatoes and a crisp green salad.
Serves 4-6
700g trim pork mince
1 cup soft breadcrumbs
3 Tbsp peanut butter
3 Tbsp sweet chilli sauce
2 Tbsp soy sauce
Sauce -
4 Tbsp peanut butter
1 Tbsp finely chopped root ginger
1 Tbsp soy sauce
1 Tbsp lime juice
½ to ¾ tsp prepared chilli
½ cup chicken stock
¾ cup coconut milk or coconut cream (I use the light variety.)
chopped chives to garnish
Pork balls:
In a medium-size bowl combine pork mince and breadcrumbs.
In a small bowl, warm the peanut butter until it is soft. I do this on a very low heat in the microwave oven. Add the sweet chilli sauce and soy sauce and stir to combine.
Add this to the pork mince and breadcrumbs and mix gently using a fork or your hands until well blended.
With wet hands, form the mixture into approximately 30 balls about the size of golf balls.
Place in an ovenproof dish which will hold the meatballs in one layer. (I used a 18 x 30 x 6cm dish.)
Sauce:
Warm the peanut butter in a medium-size bowl. Add the ginger, soy sauce, lime juice, chilli, chicken stock and coconut milk or coconut cream. Mix well and spoon over the pork balls.
Cover the casserole dish with a tight-fitting lid or foil and place in an oven preheated to 180degC Cook for 60-80 minutes until heated through and bubbling.
Remove the lid or foil for the final 10 minutes to brown a little.
Garnish with chopped chives and serve.
- Joan Bishop.
