Kiwi Chef Brett McGregor shows us how to make this mouth-watering Spicy Thai Pork balls recipe with a little help from Olivado Peanut oil.
500g / 1.1lb Pork shoulder- trimmed of excess fat and minced
4 cloves garlic -crushed
2 stalks Lemongrass- finely sliced
4 kaffir lime leaves- sliced thinly
1 cup coriander
2 fresh hot red chillies
1 tsp palm sugar
1 egg beaten
1 Tbsp fish sauce
1/2 tsp Extra Virgin Sesame oil
Black pepper to taste
1 cup Extra Virgin Peanut oil for shallow frying.
1. We love to buy a piece of pork and trim the excess fat off then mince it. At least this way you feel as though you have a little more quality control. Place all ingredients into a bowl (except for the oil) and combine well to ensure everything is evenly distributed.
2. Then just as you would when making cookies, wet your hands and place about a golf ball size amount of the mixture into them and roll into a ball. I like to let the balls rest in the fridge for a little while to ensure they set before cooking.
3. Place enough peanut oil into your wok to shallow fry the Pork ball. A good trick here is to throw a piece of bread into the wok and when it turns golden (around 20 seconds) it is ready. Place the balls into the oil and watch carefully- turn when golden. When the pork balls are a beautiful colour and cooked through remove from wok and drain. We always load the pan at 12 o’clock and work in a clockwise direction to ensure the balls are cooked evenly. Drain and place the cooked balls into a low oven to stay warm until cooking is completed.
Serve with your favourite dipping sauce