Prep Premium Chilli Infused Oil
Prep Deli
Vietnamese Pork Balls with Hot & Sour Dipping Sauce
- Course Type: Starter
- Serves: 4
- Cooking Time: 20 mins
- For Pork Balls:
- 500g pork mince
- 4 spring onions, chopped
- 2 green chillies,chopped
- 2 cloves of garlic, chopped
- 1 stick lemongrass, chopped
- 30g fresh coriander chopped
- 1 egg, lightly beaten
- 15g cornflour
- Salt & pepper to taste
- For Dipping Sauce:
- 50ml Prep Premium Chilli Infused oil
- 45ml Prep Deli Butter Alternative
- 60ml Lion Tomato Sauce
- 50g finely chopped onion
- 2.5g dried red chilli flakes
- 30g brown sugar
- 3tbsp vegetable oil
- 30ml rice vinegar
- 30ml Thai fish sauce
- For Salad Garnish:
- 100g lambs lettuce
- 80g mouli, julienned
- 4 spring onions, thinly sliced
- 1 red pepper, julienned
- 1 yellow pepper, julienned
Place the minced pork into a large bowl, add the remaining pork ball ingredients except for the egg and cornflour, mix well, now add the beaten egg, and if required, some of the cornflour to help bind the mix together. Refrigerate until firm.
Heat 15ml Prep Deli Butter Alternative and sweat the chopped onion, add the dried red chilli flakes, the brown sugar and the Prep Premium Chilli Infused Oil and stir until the sugar is dissolved. Add the Lion Tomato Sauce, rice vinegar and fish sauce, allow to heat through and set aside to cool. Divide the pork mixture into 24 balls of even size. Heat the remaining Prep Deli Butter Alternative in a large frying pan and seal the pork balls on all sides, continue to fry for approximately 10 minutes until the juices run clear and they are cooked completely. Drain on kitchen paper.
Toss the salad garnish ingredients in a large bowl with 15ml of the cooled dipping sauce. Divide the salad garnish between 4 plates and place the fried pork balls onto the garnish, pour the dipping sauce into small dipping bowls and onto the plates and serve.
