Recipes

Pork balls with coconut, cucumber and cashew nuts

Pork balls with coconut, cucumber and cashews

Paul Flynn's face
Paul Flynn
Sat Jun 19 2021 - 05:55
Serves: 4
Course: Main Course
Cooking Time: 0 hr 50 mins
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.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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