Name: Crispy pork and rice ball salad
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: Crisp pork and rice ball salad; 250 gram minced (ground) pork; 3 clove garlic, grated finely; 1/2 teaspoon sea salt flakes; 1 teaspoon cracked white pepper; 1/3 cup (80ml) lime juice; 1/3 cup (80ml) fish sauce; 3 cup (460g) chilled cooked jasmine rice; 1 tablespoon thai red curry paste; 2 tablespoon rice flour; 1 tablespoon caster (superfine) sugar; 1 medium_piece (170g) red onion, halved, sliced thinly; 15 gram piece fresh ginger, cut into thin matchsticks; 1 fresh long red chilli, sliced thinly; 2 green onions (scallions), sliced thinly; 1 cup fresh coriander (cilantro) leaves, firmly packed; 1/2 cup fresh mint leaves, firmly packed; 1/3 cup (45g) roasted peanuts, chopped coarsely

Ingredients

Crisp pork and rice ball salad

250 gram minced (ground) pork

3 clove garlic, grated finely

1/2 teaspoon sea salt flakes

1 teaspoon cracked white pepper

1/3 cup (80ml) lime juice

1/3 cup (80ml) fish sauce

3 cup (460g) chilled cooked jasmine rice

1 tablespoon thai red curry paste

2 tablespoon rice flour

1 tablespoon caster (superfine) sugar

1 medium_piece (170g) red onion, halved, sliced thinly

15 gram piece fresh ginger, cut into thin matchsticks

1 fresh long red chilli, sliced thinly

2 green onions (scallions), sliced thinly

1 cup fresh coriander (cilantro) leaves, firmly packed

1/2 cup fresh mint leaves, firmly packed

1/3 cup (45g) roasted peanuts, chopped coarsely

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Crisp por and rice ball salad

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