Crunchy Thai Pork & Rice Balls
For or a delicious spin on porcupine balls, try this crunchy, oven-baked Thai pork version. Served with an Asian-inspired sweet and tangy sticky soy glaze that's perfect for dipping.
Serves 4
Effort: Easy
Prep:20mins
Cook:30mins
Ingredients
Thai Pork Balls
500g Pork Mince
1 Inch fresh ginger, finely grated
3 Garlic cloves, minced
3 Tbsp sesame oil
3 Tbsp soy sauce
4 Spring onion, finely chopped
1 Large carrot, finely grated
1 Egg, beaten
2 Cups cooked rice
2 Tbsp Spicetub Asian salmon mix
Dipping sauce
3 cloves garlic cloves, finely chopped
1 inch piece of ginger, finely grated
¼ cup honey
¼ cup soy
3 Tbsp rice vinegar
2 Tbsp sweet chilli sauce
1 Tbsp sesame oil
1 Tbsp Spicetub Asian salmon mix
Method
Preheat the oven to
In a bowl mix the rice and the 2 Tbsp of spicetub mix together and set aside.
Mix the mince, garlic, ginger, sesame oil, soy, spring onion, carrot and egg together. Roll the mixture into balls about 1 inch round.
Fill a bowl with warm water. Keeping your hands wet, roll each ball in the rice coating the mince completely. Place on a baking tray.
Cook for 30 minutes turning once.
While the meatballs are cooking make the dipping sauce. Place all ingredients in a sauce pan and bring to a simmer. Reduce slightly to get a sticky consistency
Serve with dipping sauce and salad.
Hints & tips
We used brown rice in this recipe but any leftover rice you have will work. To get a crunchier texture try using basmati.
