Crispy pork and rice ball salad

  • 40 mins cooking
  • Serves 6
  • Print


Crisp por 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


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.

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