I went on a cook fest yesterday afternoon. I had some pork mince in the fridge that needed using so I decided to re-create a dish I made up a couple of months ago. I wanted Thai flavours that would satisfy my cravings and also appeal to my toddler. You can ramp up the chili if you want it hotter.
I have to apologise to all those recipe followers out there – I don’t use recipes much. I will try to give amounts but all of the ingredients can be juggled a little to suit tastes and what you’ve got available.
The bottle of wine isn’t an ingredient in the recipe but it is definitely a necessary ingredient for the cooks relaxed creativity!
500g lean pork mince
1 bunch coriander
1 small onion finely chopped
1 can coconut milk or cream (add a little water if you are using coconut cream)
4tbsp rapadura sugar or 2 tbsp of brown sugar (palm sugar is even better if you have it)
2 cloves garlic
2cm piece fresh ginger
coconut oil for frying
mix the pork, chopped onion, 1/3 bunch coriander chopped and approx 3 tbsp fish sauce. Mix this with your hands to get the stickiness going with the pork mince. Cover it and pop into the fridge for about 30mins (or longer if you have time) for the flavours to meld.
Grind the chopped chili, chopped garlic and chopped ginger in a mortar and pestle until a rough paste.
Heat up the wok and add 2 tbsp of coconut oil. Flash fry the paste for just a few seconds then add the tin of coconut milk. Add the rapadura sugar and 3 tbsp fish sauce and bring to the boil. Taste and adjust flavourings to suit your taste.
Roll pork mince into balls pushing the mince together to remove air and to stick them together. Drop into the boiling sauce and poach for approx 10 to 15 mins. Please check they are cooked all the way through!
Serve with steamed Basmati or Jasmine rice and a squeeze of fresh lime juice . Garnish with fresh coriander, chopped fresh chili and a wedge of lime.