Thai grilled pork balls
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.5 | kg | Minced pork lean |
| 200 | g | Banana shallots |
| 20 | g | KNORR PRIMERBA Garlic Paste |
| 400 | ml | KNORR Americas Chilli Ready to Use Sauce |
| 40 | g | Lemongrass , chopped |
| 30 | g | Cornflour (to be removed) |
| 10 | g | Mint , chopped |
| 10 | g | Coriander chopped |
| 20 | g | Caster sugar |
Preparation
Advance Preparation
Pre heat the grill or oven to 180°C 350°F gas 4, warm the service plates
Method
1. In a large bowl, mix together the pork, shallots, garlic paste, ginger paste, chopped chilli, lemon grass and coriander. Shape into round 30g balls, cover, label and refrigerate until firm and required for use.
2. Place the flour, eggs and breadcrumbs into three bowls (in that order). Put the pork balls though the flour first, followed by the eggs and finally the breadcrumbs.
3. Place pork balls on a suitable tray and bake in preheated oven for 10-15 minutes or until thoroughly cooked.
4. Remove from the oven, place in a large serving dish with a bowl ofthe sweet chilli sauce on the side.
Handy hint
Serve on a bed of cooked pak choi and boiled rice. Drizzle melted FLORA over the pork balls to give a great texture and flavour.
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
Typical Nutrient Values per Serving
Men Women % of an
adults GDA*
Calories (kcal) 412 2500 2000 21%
Sugars (g) 20.5 120 90 23%
Fat (g) 17.3 95 70 25%
Saturated Fat (g) 5.9 30 20 30%
Salt (g) 2.13 6 6 36%* Based on GDAs for women
CCPs
Minimise hand contact with high risk protein to reduce possibility of cross contamination
Minimum cooking core temperature to 75oC for thoroughly cooked
Minimum holding temperature 63oC
Reheated food core temperature 82oC
Probes should be cleaned and sanitised before each test using approved wipes
Leftover food for recovery should be, chilled rapidly, covered, labelled, refrigerated and used within 24 hours
