Asian Inspired Pork Meatballs with Black Rice
An alternative to the classic meatballs, these Asian-inspired ones are packed with flavour and are a perfect way to mix up your weekday meals.
Equipment
- Large pan
Ingredients
- 1 cup black Thai rice
- 350 gr pork mince
- 6 cloves garlic (minced)
- 1 inch fresh ginger (minced)
- 2 chillies
- 4 spring onions (both green and white parts, plus more for topping)
- 1 tbsp oyster sauce
- 3/4 cup breadcrumbs
- 1 egg
- 1 tbsp vegetable oil
- 2 tbsp Shaoxing wine (or dry sherry)
- Salt
- Pepper
- Soy sauce
Instructions
- Start by cooking the black Thai rice – 1 cup of rice for 1 and 3/4 cups of water, scale as needed. Make sure the rice is covered by the water, bring to a boil uncovered, and then lower to minimum heat. It should take 20 to 25 minutes. Taste to make sure it's cooked, fluff, and let it steam.
- For the meatballs, finely chop garlic, ginger, spring onions and chillies.
- In a bowl, mix the chopped ingredients together with pork mince, egg, breadcrumbs, and oyster sauce. Adjust with salt and pepper and shape the mix in little balls (approximately 4 cm).
- Heat up the oil over medium heat in a large pan. When hot, add the meatballs and let them cook for 15 minutes, making sure that they brown on all sides.
- When cooked, add the Shaoxing wine to deglaze. Cook for a further 5 minutes or until the Shaoxing wine is completely evaporated.
- Serve with the rice and extra spring onions on top. Add some soy sauce to taste.