Recipe for pork meatballs in a coconut broth with swiss chard and coriander
600g pork mince
2 onions – peel and chop finely
2 tsp ground coriander
2 eggs – beat lightly (from your pantry)
200g Swiss Chard – slice finely
4 cloves garlic – crush, peel and chop finely
20g fresh ginger – peel and grate finely
2 tsp chicken stock granules
250ml boiling water (for chicken stock)
2 tins coconut milk – shake and open tin
1 tsp turmeric
1 tsp chilli flakes
10g fresh coriander – chop coarsely
olive oil,salt & pepper (from your pantry)
Prepare all the ingredients per the instructions above. Squeeze the lemons and set the juice aside. Mix the chicken stock granules with the boiling water and set aside.
Place a frying pan with a few glugs of olive oil on medium to high heat and sauté the onions till translucent – about 5 minutes. Add HALF the chilli flakes and HALF the ground coriander and cook for another minute. Remove onions to a bowl to cool. Put the pan to one side, as you’ll reuse it later.
Place the pork mince in a bowl and add the sautéed onion mixture and the beaten egg to the mince and gently mix. Add the egg slowly – depending on the size of the eggs you don’t want your mixture too soggy (you may not need to use all the egg). Roll the mince into golf ball-sized meatballs and put in the fridge to rest for 5 minutes.
Put the pan you used earlier back on to medium heat and add a little olive oil. Add the meatballs in a single layer – don’t crowd the pan (rather cook in batches if your pan is too small). Pan-fry the meatballs – for about 4 to 5 minutes – until both sides have browned, turning them once only – but being careful that they do not burn. Once they are brown, add the following spices to the pan: turmeric, chopped garlic, grated ginger, the other HALF of the chilli flakes, the other HALF of the ground coriander and cook for about a minute.
Now increase the heat to high and add the chicken stock to deglaze the pan. Use a spatula to scrape off all the bits that might have stuck to the pan. Add the coconut milk and once this is bubbling, turn the heat down to medium/low and allow to simmer gently for 10 minutes.
Add the sliced Swiss Chard and let it wilt into the broth. Then add the freshly squeezed lemon juice and season with salt and pepper to taste.
To serve, place a large ladle of the broth into each bowl and then add the meatballs. Scatter with fresh coriander.
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