Easter celebrations this year brought some added spice with them. Not only were we celebrating the traditional seasonal stuff and the influx of delicious chocolate eggs into our homes, but we were also toasting being ever so close to beginning our gradual return to normality. The first day of that transition on April 12th brings with it some welcome returns – the reopening of shops, pubs and restaurants, for example. The prospect of all restrictions being removed in summer has us all pondering what we’ll do with our much-deserved liberty.

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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