This recipe is excerpted from Julie Biuso’s newest book “Never-ending Summer”.
Serves 8 (Makes about 40)
Time to prep 20 minutes
Time to cook 15 minutes
These are just the thing when you want a substantial
nibble – watch them disappear! If you don’t have fresh
bread crumbs , use a slightly smaller amount of panko crumbs (as they are a little drier). Serve pork balls hot, wrapped in lettuce leaves, with a smattering of fresh herbs , sliced chilli and a dribble of sweet chilli sauce.
- 1 stalk lemon grass
- 650g minced free-range pork
- finely grated zest of 1 lime
- 2 Tbsp fish sauce
- 2 cloves garlic, peeled and crushed
- small knob of fresh ginger, peeled and grated
- 1 fresh medium–hot red chilli, halved, deseeded and finely chopped
- ¼ tsp salt
- ½ cup soft white breadcrumbs
- 1 large (size 7) free-range egg, lightly beaten canola or peanut oil for hot plate
Smash lemon grass with a mallet and extract the tender part. Chop finely.
Put minced pork in a bowl with lemon grass, lime zest, fish sauce, garlic, ginger, chilli, salt, breadcrumbs and egg. Squelch together; I wear disposable food gloves to do this. Shape into 40 small balls and put them in a shallow container as they are done. Cover and refrigerate until ready to cook. Bring to room temperature before cooking.
Cook pork balls on a preheated lightly oiled barbecue hot plate over medium heat until golden and cooked through; turn often with two spoons to avoid charring and if the hot plate becomes dry, spray with a little oil. Alternatively, cook the meatballs in hot oil in a large frying pan as described; you may need to do this in batches. Serve hot as soon as they are all done.