Thai pork meatballs
Get yourself some:
- Red chilli
- Lemongrass (I used 2 stalks)
- Ginger (2 teaspoons will do)
- Spring onions
- Pork mince (grab yourself a pack)
- Veg or chicken stock
- Garlic (just 2 cloves or your breath is going to stink)
- Pak choi
- Dark soy sauce
- Sea salt
- Thick udon noodles
Chop up your chilli, lemongrass, half your spring onions, and crush and chop (I did both to ensure it spreads more thoroughly through the mixture) your garlic. Mix this all in with the pork mince and season.
With your hands, form around 12 balls of the pork mixture, and whack them in a walk with a little oil. Fry these until they start to brown, then toss in the remaining spring onions, which should be sliced.
Whack in your stock and udon noodles. Leave until the pork balls are cooked thoroughly; shouldn’t take more than 10 minutes at simmering level.
What made this dish for me was the addition of the pak choi. I steamed this, and then served it with dark soy sauce on top, and sea salt. It really made a massive difference when eaten with the meatball noodle soup. This is a combination that works so well, I had to have another glass of wine to celebrate.
Don’t forget to eat with chopsticks, or I might have to come over there armed with chopsticks. I can be very resourceful with chopsticks… Okay, okay, you’re allowed a spoon for the broth.
Enjoy, and remember, drink responsibly.
