2 garlic cloves
2 coriander (cilantro) roots
1 tsp whole white peppercorns (alternatively use black peppercorns)
300g (10 oz) pork mince
1 tbsp fish sauce
1 egg, lightly whisked
4 tbsp vegetable oil
2 tbsp roughy chopped coriander (cilantro) leaves
Your choice of chilli sauce to serve e.g. Marion’s Kitchen Coconut Sweet Chili or Marion’s Kitchen Coconut Sriracha or Marion’s Kitchen Sweet Chili to serve (use my store locator to find out where to buy) or any hot or sweet chilli dipping sauce that you prefer
Use a mortar and pestle to pound the garlic, coriander and peppercorns to a rough paste. Add the paste to the pork mince along with the fish sauce and the egg. Mix well, using your hands to slap the mixture against the bowl. This will help to firm up the texture of the meatballs. Form the mixture into small meatballs.
Heat the oil in a large non-stick frying pan over medium-high heat. Cook meatballs in batches for 3-4 minutes, turning occasionally, or until cooked through. Drain on paper towel.
Serve meatballs topped with coriander leaves and with your choice of dipping sauce.
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