Lemongrass & lime pork meatballs with pickled veg
40 min
Ingredients
- 1 unwaxed lime zested and cut into wedges
- 25g coriander finely chopped
- 1 tbsp fish sauce
- 1-2 tbsp sriracha to taste
- 3 tbsp lemongrass paste
- 2 spring onions finely sliced
- 3 garlic cloves crushed
- 1 tbsp caster sugar
- 1 tbsp cornflour
- 500g pork mince
- 1 tbsp vegetable oil
- sticky rice to serve
For the pickled veg
- 2 tbsp rice wine vinegar
- 1 tbsp caster sugar
- 250g carrots peeled into ribbons or cut into matchsticks
- 1 cucumber deseeded and peeled into ribbons or cut into matchsticks
Instructions
3 steps
- 1
Pickled veg - First make the pickled veg. Stir the vinegar and sugar in a small bowl until the sugar has dissolved. Season with a pinch of salt and stir in the carrots and cucumber. Set aside.
- 2
Meatballs - Tip all the ingredients for the meatballs, except the oil, into a bowl along with a pinch of salt and pepper, and scrunch together using your hands until everything is well combined. Roll into 20 small balls, around 30g each. Heat the oil in a frying pan over a medium-high heat. Add the meatballs and brown all over, about 8-10 mins, until dark brown and cooked through.
- 3
Serve - Serve over sticky rice alongside the lime wedges for squeezing over, a little more sriracha, if you like, and the pickled veg.
Progress
0 / 3 steps
