Thai Pork Meatballs w/ Sweet Chilli, Dill & Coriander Sauce

Thai Pork Meatballs w/ Sweet Chilli, Dill & Coriander Sauce

500g pork mince

1 tbs red curry paste

1 tbs coriander, chopped

1/4 c Panko breadcrumbs + more for rolling balls in

oil for deep frying

Dipping sauce

1/4 c water

1/2 c white vinegar

1/2 c white sugar

6-10 long red chilies

2 tsp corn starch

* Keep the Sweet Chilli Sauce clean and add the dill and coriander as you need it. That way you can alter the flavour with different herbs for different dishes.

Method

Place all the ingredients into a bowl and mix together then form into heaped teaspoon size balls.

Thai Pork Meatballs w/ Sweet Chilli, Dill & Coriander Sauce Thai Pork Meatballs w/ Sweet Chilli, Dill & Coriander Sauce

Roll in the Panko breadcrumbs and then cook in hot oil till golden brown

FinSkis_Pork Meatballs_2553 Thai Pork Meatballs w/ Sweet Chilli, Dill & Coriander Sauce

Skewer onto chopsticks if you choose.

Thai Pork Meatballs w/ Sweet Chilli, Dill & Coriander Sauce

Sweet Chilli Dipping Sauce with Dill and Coriander

Sweet Chilli Sauce w Coriander and Dill

Tip… wear gloves!!

Slice the chilies in half and remove the ribs and seeds. If you like some heat leave some ribs on. Roughly chop and place in a food processor.

You can also pound the chilies in a mortar and pestle, which is more authentic and is great for tenderizing the chilli. I do this after it’s been through the food processor.

Bring the water and sugar to the boil, add the vinegar and chilies and leave to simmer for 15 mins

Mix the corn flour with a little water and add to the sauce, cook for another 2 minutes, stirring as it thickens

Let the mixture cool and then jar it.

Put a serving of sauce into a bowl and stir in the dill and coriander. Leave this aside for the flavours to infuse.

Thai Pork Meatballs w/ Sweet Chilli, Dill & Coriander Sauce

Thai Pork Meatballs w/ Sweet Chilli, Dill & Coriander Sauce
Author: 
Recipe type: Finger Food
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 500g pork mince
  • 1 tbs red curry paste
  • 1 tbs coriander, chopped
  • ¼ c Panko breadcrumbs + more for rolling balls in
  • oil for deep frying
Dipping sauce
  • ¼ c water
  • ½ c white vinegar
  • ½ c white sugar
  • 6-10 long red chilies
  • 2 tsp corn starch
Keep the Sweet Chilli Sauce clean and add the dill and coriander as you need it. That way you can alter the flavour with different herbs for different dishes.
Instructions
  1. Place all the ingredients into a bowl and mix together then form into heaped teaspoon size balls.
  2. Roll in the Panko breadcrumbs and then cook in hot oil till golden brown
  3. Served skewer onto chopsticks if you choose.
Sweet Chilli Dipping Sauce with Dill and Coriander
Tip… wear gloves!!
  1. Slice the chilies in half and remove the ribs and seeds. If you like some heat leave some ribs on. Roughly chop and place in a food processor.
  2. You can also pound the chilies in a mortar and pestle, which is more authentic and is great for tenderizing the chilli. I do this after it’s been through the food processor.
  3. Bring the water and sugar to the boil, add the vinegar and chilies and leave to simmer for 15 mins
  4. Mix the corn flour with a little water and add to the sauce, cook for another 2 minutes, stirring as it thickens
  5. Let the mixture cool and then jar it.
  6. Put a serving of sauce into a bowl and stir in the dill and coriander. Leave this aside for the flavours to infuse.

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