Name: Asian-style pork meatball salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 500 gram pork mince; 1 bunch fresh coriander, roots and stalks finely chopped leaves reserved; 1/4 cup thai red curry paste; 1/4 cup dried breadcrumbs; 1 tablespoon vegetable oil; 150 gram dried rice vermicelli noodles, soaked, drained; 1 cup shredded wombok; 250 gram punnet cherry tomatoes, halved; 6 green onions, thinly sliced; 1/4 cup mint leaves, plus extra to serve; 1/4 cup chopped unsalted peanuts; 1/2 cup vietnamese salad dressing; prawn crackers to serve

Asian-style pork meatball salad

With Thai-spiced meatballs, vermicelli noodles and a sprinkle of crunchy, chopped peanuts, this tasty salad is anything but boring. For added kick, slice up a chilli and toss through the salad - yum!

Serves 4

Prep

15M

Cook

20M

Marinate

10M

Total

35M

Ingredients

500 gram pork mince

1 bunch fresh coriander, roots and stalks finely chopped leaves reserved

1/4 cup thai red curry paste

1/4 cup dried breadcrumbs

1 tablespoon vegetable oil

150 gram dried rice vermicelli noodles, soaked, drained

1 cup shredded wombok

250 gram punnet cherry tomatoes, halved

6 green onions, thinly sliced

1/4 cup mint leaves, plus extra to serve

1/4 cup chopped unsalted peanuts

1/2 cup vietnamese salad dressing

prawn crackers to serve

Method

1.In a bowl, combine pork mince, coriander roots and stems, curry paste, and breadcrumbs. Using 1 tablespoon of mixture at a time, roll into balls. Arrange on a tray and chill for 10 minutes.

2.In a large frying pan, heat oil in a large frying pan on medium. Cook meatballs, turning, for 8-10 minutes until cooked through

3.Meanwhile, in a large serving bowl, combine noodles, cabbage, tomato, green onion, reserved coriander leaves, mint and peanuts.

4.Just before serving, toss with meatballs and dressing. Scatter with extra mint leaves to serve and accompany with prawn crackers.

For added heat, add a sliced long red chilli.
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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