What to do with leftover roasting pork? Make Pork & Lentil Thai Red Curry + Thai Pork Meatballs w/ Dipping Sauce
With close to a kilo of pork to use (leftover from our Christmas in July) and the weather warming up, a roast was out of the question. Feeling like something Thai inspired I decided to do meatballs.
It feels like forever since I spent a day in the kitchen pottering around, which is why there are 3 different recipes included in the one post. The first one is…
Pork and Lentil Thai Red Curry
Mum does a gorgeous Curry Pork and Lentil soup, which can also be served over rice if you choose, so this is my version, Thai style!
The benefit of using a roasting pork for the curry is that the pork becomes beautiful and tender while simmering away with the lentils for 40 mins or so, but you can most certainly use pork mince. I also cooked them in the oven first though so they would retain their shape.
Some notes for making this dish…
Buy a pre made Red Curry paste – there are so many out there and it’s trial and error to find the one you will love. Be warned some are extraordinarily, mouth searingly hot!
If you do find that it’s just too hot for you but you love the flavour add some sweet yoghurt (not Greek style) and lime, works a treat.
Use coconut oil to cook with – it smells divine when cooking and has just so many health benefits – LOVE IT!
Thai Pork Meatballs w/ Sweet Chili, Dill and Coriander Sauce
While rolling out the meatballs I started feeling hungry – it was lunchtime, so quickly fried some of them up and they were just so good I had to give them their own recipe page, which is the reason for this second recipe. Served with a sweet and spicy dipping sauce they make a lovely plate of appetisers. Skewered onto some ornate chopsticks or served with the sauce already over them (very Christmasie) they are great tasting and so quick.
You can make these at anytime, freeze them and then cook as you need them.
Sweet Chili Sauce
I always have Sweet Chili Sauce on hand, it’s the only sauce my son likes so I make big batches of it and it lasts for ages. I also have the jar out on the kitchen bench so it’s always at hand to add to food that needs some sweetness, it’s used instead of sugar as it already has the chili infused and the zing of vinegar that is the perfect compliment to any Asian dish.