Burmese Pork Balls

In a country where fish cakes and shrimp balls are considered classic staples, meatballs usually do not make many appearances in Burmese food scene. When they do, they are cooked again in onion-tomato based gravy for a curry with potatoes. To allow the seasonings of the gravy to seep inside the meatballs, we skimp on herbs and spices in making them.

But this pork ball recipe shines by itself as a standalone dish, packaging enough flavors, to tingle all your taste buds. Bursting with their signature bright and lively flavors are fresh herbs including lemongrass, cilantro, sawtooth coriander (culantro) and green chilies, also infusing alluring aromas to the meatballs. Along with few splashes of fish sauce, oyster sauce and dollops of coconut cream, you have just booked an air ticket to Southeast Asia. These light and moist gems are perfect finger food for parties and get-togethers but you might have a hard time putting yourself on brakes to stop nibbling before your guests arrive!

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Fried Pork Balls

Yield: 20-25 meatballs

Author: Suu Khin

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

Ingredients

• 1 lb. ground pork
• ½ medium onion, finely chopped
• 3 tbsp. toasted coconut flakes
• 2 tsp. paprika
• 3 garlic cloves, chopped
• ¼ inch ginger slice
• 3 fresh green chilies (optional)
• 3 lemongrass stalks, thinly sliced
• 2 tbsp. fish sauce
• 2 tbsp. oyster sauce
• 2 tbsp. coconut cream
• 1/3 cup. equal amount of chopped cilantro and
• culantro (double the amount of cilantro if you can't find culantro)
• Oil to fry

Instructions

Preparing the marinade

1. Place lemongrass, garlic, ginger, chilies in mortar and pestle or food processor.
2. Pound the herbs and mix with fish sauce, oyster sauce and coconut cream or pulse all together, to a fine paste.

Making the meatballs

1. Use your clean hands to mix the marinade with rest of the ingredients till well combined.
2. Wet your hands and roll the mixture into meatballs, about an inch in diameter.

Frying the meatball

1. Add the oil enough to coat the pan.
2. Heat the oil and add the meatballs in batches without overcrowding them.
3. Over medium heat, pan-fry the meatballs until all sides are evenly browned and cooked through, for 10-12 minutes.

Notes:

You can make the meatballs a day ahead and keep them in the fridge. Bring them back to room temperature before frying.

Created using The Recipes Generator

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