Pork Meat Balls with Dipping Sauce/Cucumber Relish

This dish is perfect for an informal or a cocktail party. You can substitute the pork with chicken or turkey and use small sweet peppers if you want a milder sauce. 


Ingredients:

1½ lbs lean ground pork

1 egg, beaten

5 stalks Chinese long beans, finely diced

1 small red chili, finely diced

2 tsp. lemon grass powder

1 tsp. galangal powder

4 garlic cloves, crushed

1 small bunch cilantro, finely chopped

2 Tbsp. brown sugar

1½ Tbsp. fish sauce (nam pla)

oil for frying

salt and pepper to taste

Chili Dipping Sauce

1 Tbsp. fish sauce

1¼ cups vinegar

1 medium size shallot, finely sliced

2 Tbsp. brown sugar

pinch of salt

3 red chilies, thinly sliced

Cucumber Relish

1 Tbsp. fish sauce

1/4 cup vinegar

1 small cucumber, center removed and sliced finely

2 Tbsp. brown sugar

2 Tbsp. pineapple, thinly sliced

2 tsp. sesame seeds

pinch of salt

Method:

1. In a mixing bowl add pork, egg, vegetables, spices and sugar and mix till all the ingredients are incorporated to a smooth texture.


2. In separate bowls, mix all the ingredients for the cucumber and chili dipping sauces together. Stir well to dissolve the sugar. Add a little more vinegar or sugar according to your taste. Cover and chill in refrigerator.



3. Take about 2 tablespoons of mixture and roll into the size of a golf ball. Repeat with the remaining mixture and put the balls on a plate. Chill for about 30 minutes.



4. Fill a deep wok or saucepan one-third full of oil and heat on high or until a piece of bread browns in 30 seconds. (this is a test that my cookery teacher used on us at school). Carefully place the balls and deep fry in small batches over medium heat until golden brown. Remove with a slotted spoon and drain well on paper towels.