Pork Balls with Peanut Sauce
- 500gm finely minced pork
- 2 tablespoons finely chopped coriander leaves
- 2 teaspoons mashed garlic
- ¼ cup fish sauce
- ¾ vegetable oil
- 1 red chilli, seeded and finely chopped
- 1 teaspoon grated ginger
- 2 tablespoons crunchy peanut butter
- 1 tablespoon brown sugar
- ½ cup coconut cream
- 1 teaspoon chopped basil
- Mix pork with half of the coriander leave, half the garlic and half the fish sauce. Knead to a smooth consistency and use wet hands to form the mixture into walnut sized balls.
- Fry the meatballs in hot oil until golden brown, about 5 minutes. Remove and keep warm. Drain off the oil, wipe out the pan and return 2 tablespoons of the oil.
- Cook remaining garlic with chilli and ginger for 1 minute, add the remaining coriander leaves and fish sauce, the peanut butter, sugar and coconut cream and stir on moderate heat until the sauce thickens. Stir in the chopped basil.
- Arrange the meatballs on a plate with the sauce in a shallow dish in the centre. Serve with toothpicks.
Coriander is used extensively in Thai cooking. The slim cream-coloured roots, leaves and stems all go into curry pastes and strong tasting sauces. It is a distinctive flavour not enjoyed by everyone, so it can be omitted if necessary.