Pork Balls with a Minted Peanut Sauce Wednesday, June 6, 2007

Ingredients

A Vietnam recipe

10 oz lean pork
1 piece of ginger 1/2 inch long, peeled and grated
1 clove garlic, crushed
2 tsp sesame oil
1 TBSP soy sauce
1 tsp sugar
1 egg white
1/2 tsp salt
pinch of white pepper
12 oz long grain rice, washed and cooked for 15 minutes
2 oz cured ham (country ham works fine), diced
lettuce leaves

Minted Peanut Sauce:
2 TBSP creamy peanut butter
juice of 1 lime
1 red chili pepper, seeded and finely chopped
1 clove garlic, crushed
1 TBSP chopped fresh mint
1 TBSP chopped fresh cilantro
1/3 cup unsweetened cream of coconut
1 TBSP fish sauce (optional)

Directions

Meat Balls

Dice the pork and place in a food processor with the ginger and garlic and blend until smooth. Add the sesame oil, soy sauce and sugar and blend. Add the egg white. Spread the cooked rice and diced ham on a shallow dish. Using wet hands, shape the pork mixture into slightly less than 1" balls. Roll in the rice/ham mixture to cover. Pierce each with a bamboo skewer. Place the pork balls in a steamer and steam over a sauce pan of boiling water for 8 to 10 minutes. Arrange lettuce leaves on a serving plate and place the pork ball on the lettuce with the sauce on the side.

Sauce

Place peanut butter in a bowl with the lime juice, chili, garlic, mint and cilantro. Combine thoroughly. Stir in the cream of coconut and the fish sauce if you are using it.
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