Pork balls with coconut, cucumber and cashew nuts

Pork balls with coconut, cucumber and cashews

Pork balls with coconut, cucumber and cashews

Sat, Jun 19, 2021, 05:55

  • Serves: 4
  • Cooking Time: 50 mins
  • Course: Main Course
  • Cuisine: Asian


  • 500g pork mince
  • 100g fresh breadcrumbs
  • 1 egg, beaten
  • 2 cloves of garlic, peeled and chopped
  • 2cm piece of ginger, peeled and grated
  • 4 spring onions, finely chopped
  • 1 small red chilli, deseeded and finely chopped
  • Salt and black pepper
  • A bunch of coriander
  • 1 tin of coconut milk
  • 3tbs dark soy sauce
  • 100ml chicken stock, made from half a cube
  • A drizzle of toasted sesame oil
  • 80g cashew nuts
  • ½ cucumber cut into strips with a peeler


1 Set the oven to 180 degrees.

2 Put the pork, breadcrumbs, egg, garlic, ginger, spring onion, chilli, salt and pepper and half the coriander, including stalks, all into a food processor and pulse a few times until everything comes together. Don’t over-blend the mix otherwise it will become pasty.

3 Mix the coconut milk, soy and chicken stock together and pour into a shallow casserole dish.

4 Divide the pork mix into 12 and roll into meatballs (if the mixture is soft, just put it in the fridge for a little while to firm up).

5 Set them into the coconut milk mixture all in one layer, if possible. Drizzle a little sesame oil over each one.

6 Cook for 25 minutes, then serve over jasmine rice with the cashew nuts, the strips of cucumber and the remaining coriander picked over the top.