Name: Spicy Pork Balls with Chilli Lemongrass Sauce
Yield: Serves 4
Cuisine: Thai
Ingredients: 4 makrut lime leaves, finely shredded; 2 teaspoons finely sliced pickled grachai; 24 fried Asian or Thai basil leaves; 1 long red chilli, finely sliced; 400 g minced pork; 2 teaspoons sea salt; 6 makrut lime leaves, minced; 2 teaspoons minced galangal; 4 cloves garlic, minced; 30 g palm sugar, shaved; 4 tablespoons Chilli Lemongrass Paste; 400 ml coconut cream; 4 tablespoons pea eggplants (aubergines); 2 tablespoons shredded Asian or Thai basil leaves; 50 ml Tamarind Liquid; 250 ml White Chicken Stock; 30 ml fish sauce; 2 tablespoons Chilli Lemongrass Paste

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This recipe gives a whole new meaning to the concept of ‘rissoles’. It’s quite a rich dish, so I tend to serve it in small quantities or as part of a shared table.

Ingredients

4 tablespoons pea eggplants (aubergines)
4 makrut lime leaves, finely shredded
2

Method

To make the pork balls, mix the ingredients together in a bowl, then slap the mixture repeatedly against the sides of the bowl. This softens the meat, breaking down any texture and gives a melt-in-the-mouth feel when cooked. Roll the mixture into small balls, place on a flat tray, then cover and refrigerate for 1 hour.

To make the sauce, heat the coconut cream in a saucepan over high he