Sunday, July 27, 2014

Pork meatballs with hokkien noodles in a hot and sour broth


500g pork mince
2tsp cornflour
1cm piece fresh ginger
1 garlic clove
1 egg
1tsp coriander stalks
2-3 shallots
1 red birds eye chilli
dash fish sauce
1 litre chicken stock
1tbs oyster sauce
1 star anise
1 garlic clove
2 shallots
1/4 cup light soy sauce
1/4 cup rice wine vinegar
1 tsp salt
1 tsp white pepper
Zucchini, finely sliced
Hokkien noodles
Thai basil leaves


Place pork, ginger, garlic, egg, coriander stalks, shallots, chilli and fish sauce into a food processor and blitz until all combined.

Place in the fridge to cool and firm up.  Once firm, roll into balls and place back into the fridge until ready to cook.

Combine stock, oyster sauce, star anise, garlic and shallots and cook over high heat to reduce down.

In a seperate pan, combine the soy sauce, vinegar, salt and white pepper.  Bring to the boil and then add to you stock mixture.  You may not need to add all so add to taste.

Cook meatballs in peanut oil.

Prepare Hokkien noodles as per packet instructions.

Place noodles in bowls, place meatballs on top of noodles and then pour in your broth.  Add sliced zucchini, basil leaves and coriander as garnish and serve. 

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