Singapore spiced inspired pork meatballs with a pickled ginger and pineapple slaw March 16 2014
Singapore spiced inspired pork meatballs with a pickled ginger and pineapple slaw
500gr New Zealand pork mince
½ red capsicum – finely diced
1 small – medium onion – finely diced
1 small – medium carrot – finely diced
2 Tbsn freshly grated fresh ginger root
4 garlic cloves – crushed
1 green chilli – finely diced
4 Tbsn fresh coriander – finely chopped
1 spring onion – finely chopped
2 beaten eggs
2 – 3 tspn Black Market Spices Singapore Spice mix
¼ - ½ cup (approx) white breadcrumbs
Salt and pepper
In a large bowl combine the pork mince, the finely diced red capsicum, onion, carrot, ginger, garlic, chilli, coriander, spring onion the beaten egg, breadcrumbs, salt and pepper to season and the Black Market Spices Singapore Spice Mix. Combine and mix well. If required add a little more breadcrumbs to bind.
To make the meatballs roll in the palm of your hands a golf ball sixed portion of the mix. Each meatball should be similar in size and shape.
To cook heat a suitable sized frying pan with a dash of olive oil. Place the meatballs in the pan and cook until golden brown. Do not overcrowd the pan. Keep warm in the oven until all are cooked and serve with the pickled ginger and pineapple slaw.
Pickled ginger and pineapple slaw
2 cups finely shredded green Cabbage
4 Tbsn pickled ginger – shredded
Sushi vinegar or sushi seasoning – good splash
½ - 1 cup finely shredded fresh pineapple
Salt and pepper
EVO olive oil – good splash
Combine all of the ingredients together mixing well. Adjust seasoning as required. Serve with the hot meatballs.