Vietnamese Pork Balls
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.25 | kg | Minced pork lean |
| 20 | ml | Fish sauce |
| 250 | g | Banana shallots finely chopped |
| 15 | g | KNORR PROFESSIONAL Pureed Herbs Garlic |
| 0.05 | kg | Lemongrass finely chopped |
| 0.05 | kg | Cornflour (to be removed) |
| 20 | g | Mint chopped |
| 75 | g | Coriander chopped |
| 50 | g | Caster sugar |
| 0.75 | l | KNORR Oriental Vietnamese Sweet Chilli Ready to Use Sauce |
| 50 | g | KNORR PROFESSIONAL Pureed Herbs Chilli |
Preparation
Advanced preparation
Warm the serving plates. Prepare all the herbs and vegetables. Pre heat an oven to 200ºC (400ºF) gas mark 6.
Method
1. In a large bowl, mix together the pork, fish sauce, shallots, garlic, lemon grass, cornflour, mint and coriander.
2. Decant the sauce into a saucepan, bring to the boil, cover, kep hot and set aside until required for use.
3. Using an oiled dessert spoon shape pork into 4-5 cm meatballs. Roll each meatball in sugar and place on baking tray lined with foil or greaseproof paper.
4. Place the pork balls in the pre heated oven, bake for 15 minutes or until thoroughly cooked, shaking the tray once or twice whilst cooking to ensure even cooking and caramelisation all over.
5. Serve
Service hint
Serve in a warmed bowl with the sauce masked over or served separately with KNORR Noodles or Long Grain Rice cooked as required.
Handy hint
The pork can be substituted with chicken or lamb.
Nutrition
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
