This is a great Nigel Slater dish that you can prepare the meatballs in advance (and the dipping sauce) and just fry them 15 minutes before you are ready to eat. We have these with noodles – fry up some spring onions, garlic, ginger, chilli and some pak choi (chicken or prawns if you have some) and stir through some cooked noodles.
Thai Pork Meatballs with Dipping Sauce
- 700g minced pork
- 600g chopped garlic
- 160g pancetta or streaky bacon
- 8 spring onions
- a couple of inches ginger
- 10 kaffir lime leaves
- 1 large hot chilli
- a handful mint leaves
- oil for frying
- 7 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 4 tbsp sugar
- 1 birdseye chilli
- coriander to garnish
- Peel and grate the ginger and finely chop the chilli and garlic.
- To make the meatballs begin by blitzing the bacon in the food processor. Add the lime leaves, spring onions, grated ginger,chilli, garlic and mint. Whizz again with a little salt and pepper then mix with the pork. Roll into small balls – this makes about 22 balls. These are then ready to fry whenever you are ready.
- To make the sauce, bring the rice wine vinegar and sugar to the boil and bubble until syruppy – this takes about 10 minutes. Cool then add the soy, chilli and a sprinkle of chopped coriander.
- When ready bring a large frying pan up to a medium heat and fry the meatballs until brown all over and cooked through.
- Garnish with coriander and serve with both the dipping sauce and some sweet chilli sauce.