Ingredients
- 500g pork mince
- 100g fresh breadcrumbs
- 1 egg, beaten
- 2 cloves of garlic, peeled and chopped
- 2cm piece of ginger, peeled and grated
- 4 spring onions, finely chopped
- 1 small red chilli, deseeded and finely chopped
- Salt and black pepper
- A bunch of coriander
- 1 tin of coconut milk
- 3tbs dark soy sauce
- 100ml chicken stock, made from half a cube
- A drizzle of toasted sesame oil
- 80g cashew nuts
- ½ cucumber cut into strips with a peeler
1 Set the oven to 180 degrees.
2 Put the pork, breadcrumbs, egg, garlic, ginger, spring onion, chilli, salt and pepper and half the coriander, including stalks, all into a food processor and pulse a few times until everything comes together. Don't over-blend the mix otherwise it will become pasty.
3 Mix the coconut milk, soy and chicken stock together and pour into a shallow casserole dish.
4 Divide the pork mix into 12 and roll into meatballs (if the mixture is soft, just put it in the fridge for a little while to firm up).
5 Set them into the coconut milk mixture all in one layer, if possible. Drizzle a little sesame oil over each one.
6 Cook for 25 minutes, then serve over jasmine rice with the cashew nuts, the strips of cucumber and the remaining coriander picked over the top.
