Pork

Lion's head meatball salad

Name: Lion's head meatball salad
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4
Ingredients: 600g pork mince; 1 eggwhite; 4 garlic cloves, finely chopped; 2 tbs grated ginger; 1 tbs cornflour; 1 1/2 tbs shao xing cooking wine; 2 tbs oyster sauce; 6 spring onions; 200g mi goreng instant noodles; 1/4 cup (60ml) each sweet chilli sauce and lime juice, plus lime wedges to serve; 2 tbs fish sauce; 1 tbs sunflower oil; 1 carrot, peeled, cut into matchsticks; 1 cup (50g) snow pea sprouts, trimmed; 1 cup each mint and coriander leaves

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by delicious. team

delicious. team

Oct 03, 2015

Pork meatballs make up the lion's share of this flavour-packed Vietnamese-style salad.

600g pork mince
1 eggwhite
4 garlic cloves, finely chopped
2 tbs grated ginger
1 tbs cornflour
1 1/2 tbs shao xing cooking wine
2 tbs oyster sauce
6 spring onions
200g mi goreng instant noodles
1/4 cup (60ml) each sweet chilli sauce and lime juice, plus lime wedges to serve
2 tbs fish sauce
1 tbs sunflower oil
1 carrot, peeled, cut into matchsticks
1 cup (50g) snow pea sprouts, trimmed
1 cup each mint and coriander leaves

Method

1.

Preheat oven to 180°C.
2.

Combine pork, eggwhite, garlic, ginger, cornflour, cooking wine and oyster sauce in a bowl. Thinly slice 3 spring onions, add to the bowl and mix to combine. Roll the mixture into 20 balls. Chill for 30 minutes.
3.

Meanwhile, cook noodles according to packet instructions. Drain and refresh under cold water then drain again.
4.

For the dressing, combine sweet chilli sauce, lime juice and fish sauce. Set aside.
5.

Heat oil in a frypan over medium-high heat. Cook the meatballs, turning, for 3-4 minutes until browned all over. Transfer to a baking dish and bake for 6-8 minutes until cooked through. Allow to cool slightly.
6.

Shred the remaining spring onions. Divide noodles between 4 bowls and top with meatballs, carrot, snow pea sprouts, mint and coriander. Pour over the dressing and serve with lime wedges.