Pork and sesame balls with chilli dip
Our pork and sesame balls with chilli dip makes the perfect pre-dinner nibble at your next soiree. The combination of savoury pork and nutty sesame flavours, with a kick of chilli, will certainly get your guests talking! ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.
Serves
6Preparation time
15 minsCooking time
10 minsIngredients
- 500g Ritchies premium pork mince
- 1 teaspoon finely grated ginger
- 2 small cloves of garlic, crushed
- 2 tablespoons soy sauce
- 1 tablespoon cornflour
- 3 spring onions, thinly sliced
- vegetable or peanut oil to fry
- chilli dipping sauce
- 1 teaspoon fresh ginger, finely grated
- 5 tablespoons sweet chilli sauce
- 1 teaspoon Samba! Oelek (add more if you like things really hot)
- 1 tablespoon lemon or lime juice (or to taste)
- 1 spring onion (white part), very finely chopped
- To Serve
- 1 tablespoon roasted sesame seeds
- 2 spring onions, cut in strips
- 1 long red chilli, cut in thin diagonal slices
Method
Combine all the pork ball ingredients, except oil and sesame seeds, in a bowl and mix well until the mixture becomes slightly sticky. Clean hands work best for this. Roll into 3cm diameter balls and place on a tray lined with baking paper. Cover with cling wrap and refrigerate to rest for about 30
minutes. In a small bowl mix all the chilli dip ingredients then cover with cling film and chill 'till you're ready to serve. Heat a char-grill, BBQ or large frying pan to medium heat. Brush the balls lightly with oil. Fry them, turning occasionally for around 8-10 minutes or until golden brown and cooked right through. Turn the heat off and drizzle with a little of the dipping sauce, turning until well coated and gleaming. Transfer to a serving plate, with the remaining dip in a small bowl in the centre. Finish
the dish with scattered sesame seeds, spring onion strips, chilli slices then serve with toothpicks as a easy canape or with jasmine rice and steamed greens as a meal. Makes about 18.
