400 gm packet (roughly) pork mince (Havoc Farm Pork)
Handful of Thai basil leaves chopped.
1 chilli seeded and chopped
1/2 onion chopped
1 tablespoon fish sauce
1 tablespoon soya sauce
3 garlic cloves chopped/minced
1 Tbsp fresh ginger grated
1/2 lime juiced
1/4 cup panko crumbs
1 Tbsp wildflower honey (Blueskin Bay Honey)
2 Tbsp sriracha sauce
Rice bran oil for cooking
1/2 cup hoisin sauce
1 tsp rice vinegar
1 tsp water
1 Tbsp sriracha sauce
1/2 tsp wildflower honey (Blueskin Bay Honey)
Mix all the ingredients except the honey and sriracha and oil. (Mix honey and sriracha together in a bowl & set aside).
Roll the rest of the ingredients into balls and chill approx. 1 hour.
Put oil in pan then add pork balls and cook till golden brown turning so all sides are browned. Then add honey and sriracha mix and cook till they are covered and glossy. Serve with Hoisin Sauce:
Stir all ingredients together in a bowl.
Serving suggestion: Place pork bites on a bed of iceberg lettuce, drizzle hoisin sauce over top of the meat balls then sprinkle white sesame seeds, slice up some cherry tomatoes and place on top of each pork bite then scatter some chopped coriander or micro greens over the top.
Recipe from Elizabeth Marshall