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    Thai Pork Balls

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    Thai Pork Balls

    • Preparation time: 20 minutes
    • Cooking time: 20 minutes to 30 minutes
    • Total time: 40 minutes to 50 minutes 50 minutes

    Makes: 60 - 70


    • Dipping Sauce
    • 2 tbsp granulated sugar
    • ½ tsp dried chilli flakes
    • 1 stem lemon grass, sliced
    • 2½ tbsp white wine vinegar
    • 2 x 80g bunches coriander, chopped (including stalks)
    • 4 cloves garlic, chopped
    • 1 bunch spring onions, trimmed and chopped
    • 1 lemon, zest grated
    • ½ tsp fine-ground black pepper freshly grated nutmeg
    • 2½ tbsp fish sauce
    • 2 medium eggs
    • 500g minced pork
    • Flour, for shaping
    • 6 tbsp sunflower oil


    1. Put the first eight ingredients in a food processor. Blitz to a liquid, then add the pork. Process in short bursts until more finely minced. It will be sloppy.
    2. Dusting your hands in flour, shape the mix into walnut-sized balls. Set a frying pan over a medium-low heat. Add 3 tbsp oil. When hot, add a layer of pork balls. Cook until lightly done (if you're serving straight away, cook longer). Drain on kitchen paper. Repeat with the remaining balls, adding oil as necessary. When cold, freeze. To reheat from frozen, bake, covered with foil, at 200°C/gas 6 for 25 minutes or until piping hot.
    3. To make the sauce, mix the sugar, chilli and lemon grass. Add 4 tbsp boiling water, stir until the sugar dissolves, then add the vinegar.

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