Thursday, March 24, 2011

Pork and Lemongrass Meatballs

Pork meatballs
1 pound pork – I used loin and ground myself
1 stalk fresh lemongrass the bottom 5 inches only smashed then minced
1/4 cup chopped shallots
1/8 cup tablespoons chopped fresh cilantro
2 Tbs fish sauce
1/8 cup chili paste
3 garlic cloves, chopped
1 tablespoon vegetable oil
1 teaspoon sugar
1/2 teaspoon white pepper powder
Put pork in freezer to chill while prepping the rest and getting mis en place in order. Take port out of the freezer and cut into bite sized pieces, double grind everything  then form meatballs, put on a baking sheet and chill..
Dipping sauce

2 Tbs crushed and finely minced lemongrass
1/4 cup fresh lime juice
1/4 cup fish sauce
2 tablespoons chopped fresh cilantro
2 tablespoons coarsely grated carrot
4 teaspoons (packed) golden brown sugar
2 minced green Thai chile
Whisk everything together and set aside…
To make the meatballs
Heat 2 tablespoons of oil in a sauté pan and brown meatballs until cooked, about 15 minutes, transfer to a plate to cool. Place the meatballs inside the lettuce leave and garnish with cucumber… top with the dipping sauce and enjoy

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