Crispy pork and rice ball salad

CRISP POR and rice ball salad


Crisp pork and rice ball salad


Crisp por and rice ball salad

1.Combine pork, garlic, salt, pepper, half the juice and ¼ cup of the fish sauce in a medium bowl. Cover, refrigerate 1 hour.
2.Add rice, curry paste and rice flour to pork mixture, mix well. Roll level tablespoons of mixture into 24 balls, flatten slightly into patties.
3.Fill a large saucepan one-third full with oil, heat to 180°C (160°C fan forced) (or until a cube of bread browns in 10 seconds). Deep-fry patties, in batches, for 2 minutes or until golden and cooked through. Drain on paper towel.
4.Stir sugar, remaining juice and remaining fish sauce in a small bowl until sugar dissolves. Add red onion, stand 10 minutes or until onion softens.
5.Arrange ginger, chilli, green onion and herbs on a platter. Roughly crumble rice patties over the top, spoon red onion mixture over salad. Serve topped with peanuts.

You will need 5 limes for this recipe, and to cook 1 cup uncooked rice for the 3 cups cooked rice required.