Pork Balls with a Minted Peanut Sauce (Nem Nuong) Recipes

Ingredients :

285g leg of pork, trimmed and diced

1 piece fresh ginger, 12mm long, peeled and grated

1 clove garlic, crushed

2 tsp sesame oil

1 tbsp medium dry sherry

1 tbsp soy sauce

1 tsp sugar

1 egg white

1/2 tsp salt

a pinch of white pepper

350g long grain rice, washed and cooked for 15 minutes

50g ham, thickly sliced and diced

1 iceberg or bib lettuce, to serve

Minted Peanut Sauce

1 tbsp creamed coconut

75ml boiling water

2 tbsp smooth peanut butter

juice of 1 lime

1 red chili, seeded and finely chopped

1 clove garlic, crushed

1 tbsp freshly chopped mint

1 tbsp freshly chopped coriander

1 tbsp fish sauce - optional

Method :

To make the pork balls, place the diced pork, ginger and garlic in a food processor and blend together smoothly for about 2-3 minutes. Add the sesame oil, sherry, soy sauce and sugar and blend. Lastly add the egg white. Spread the cooked rice and ham on a shallow dish. Using wet hands, shape the pork mixture into thumb sized balls. Roll in the rice to cover and pierce each ball with a bamboo skewer. To make the sauce, put the creamed coconut in a measuring jug and cover with the boiling water. Place the peanut butter in another bowl with the lime juice, chili, garlic, mint and coriander. Combine evenly, then add the creamed coconut and season with the fish sauce if using. Place the pork balls in a bamboo steamer, cover and steam over a saucepan of boiling water for 8-10 minutes. Arrange all the lettuce leaves on a large serving plate. Place the pork balls on the leaves with the dipping sauce to one side.

This recipe is equally delicious made with chicken breasts.

Serves 4-6

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