Vietnamese Pork Balls on Lambs Lettuce Salad with Hot and Sour Dipping Sauce

Place the minced pork into a large bowl, add the remaining pork ball ingredients with the exception of the egg white & corn flour, mix well, now add the beaten egg white, and if required, some of the corn flour to help bind the mix together. Refrigerate until firm.

Heat 1tbsp of vegetable oil 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 ketchup, 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 vegetable oil 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 all of the salad garnish ingredients in a large bowl with a tablespoon 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.