Pork Meatballs with Sesame Noodles

Pork Meatballs with Sesame Noodles

It’s funny, as a child I would never eat pork. My most hated food stuff in the world was the dreaded pork chop. Oh how times have changed! The turning point came when I discovered how to slow roast pork – that mouth meltingly pulled meat, the crispy crackling… Now, there’s something ritualistic attached to cooking a Sunday roast. It reminds me of home and family, and I love spending the day in the kitchen prepping, chopping and listening to the porky sizzle of crispy skin popping in the oven.

To save money, I like to buy a big piece of shoulder so I can get multiple meals out of it. I roast two thirds and save the final third to mince and make this spicy, sesame noodle dish. Freshly minced pork shoulder is far, far nicer than store bought mince. It is lighter and tastier, not to mention it doesn’t contain anything it shouldn’t. You don’t have to do the mincing at home, however, simply ask the butcher to mince 250g for you when you buy a shoulder.

 

pork meatballs

Click here to see this dish as part of a leftovers MEAL PLAN

Prep Time: 30 minutes

Serves: 2-3

Ingredients:

The Meatballs:

250g pork mince
2 mushrooms
1 1cm piece ginger
1/2 spring onion
5 coriander stalks
salt and white pepper
1 clove garlic

The Stir-fry:

1 carrot
4 mushrooms
1 clove garlic
1/2 spring onion
coriander leaves
2tsp Chinese cooking wine
250g noodles of your choice

The Sauce:

4 tbsp soy sauce
2 tbsp sesame oil
4 tbsp tasteless oil
1 tsp brown sugar
1 tbsp lemon/lime juice

Garnishes:

Sesame seeds
Coriander leaves
Fresh chili

Method:

First thing’s first – cook your noodles and set them aside.

To make the meatballs peel the mushrooms, ginger, garlic and spring onion and whizz them all up with the coriander stalks. If you’re not into whizzing, then just finely chop everything or pound in a mortar and pestle. Add this to the pork mince, season well with plenty of salt and white pepper then, with your hands, mix everything together and form into 6 large meatballs.

Depending on whether you have minced part of the pork shoulder or bought pork mince from the butcher or supermarket, the amount of oil you use to fry the meatballs will be different. You will need to heat a little oil in your frying pan if you are using bought mince, but with the minced shoulder you can use a hot dry pan. Over a medium heat the meatballs will take about 10 minutes to fry. Turn them regularly so they caramelise on all sides.

While the meatballs are frying, peel and chop the mushrooms (fat slices), carrots and spring onions (long thin slices), and garlic (finely chopped). In a separate frying pan heat a teaspoon of oil. Throw in all the chopped vegetables and fry for about a minute. Next deglaze the pan with the Chinese cooking wine before adding 1/4 cup of water. Allow the vegetables to steam fry for 3-4 minutes.

Next, add in the cooked noodles and the sauce ingredients. Cook for a further minute or two making sure the noodles are nicely coated in the oils and soy. Place in a bowl and top with the meatballs and garnishes.

pork meatballs

DELICIOUS ADDITIONS:

Snow peas, pak choi, capsicum in the stir fry.

SERVING SUGGESTIONS:

Add some avocado or crisp white radish and have cold the next day as a salad

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