Ingredients
- 500g Lean minced pork
- 3 Spring onions
- 1 Clove garlic, crushed
- 1 tablespoon Fresh chopped ginger
- ½ teaspoon Chilli powder
- ½ cup Fresh coriander leaves and stems
- 5 Fresh kaffir lime leaves cut into strips
- 1 tablespoon Light soy sauce
- ½ teaspoon Salt
- Cracked Pepper
- Flour
- Vegetable oil
- 2 tablespoons Hot Jam as the Coating Glaze
- Juice of a lime
- 2 tablespoons Fish sauce
Let's start cooking
Mix glaze ingredients together and put aside. Combine all other ingredients, except the flour and oil, into a food processor and blend until smooth. Roll meat into balls about the size of golf balls, and then roll in the flour and dust off onto a plate. Heat 6cm oil in a wok until hot and deep fry the balls until cooked through. Place the cooked pork balls into a stainless steel bowl and toss through the coating glaze. Serve with steamed rice and vegetables.
Serves 4-6
