Bol de Fideos con Cerdo Meloso

Ingredientes

• 400 g Glass Noodle
• 1Cube Chicken Stock
• 3 Spring Onion
• 500 g Pork Mince
• 1 Chilli
• 1 Clove Garlic
• 1 tbsp Cornflour
• 1 tbsp Fish Sauce
• 25 g Mint
• 15 g Ginger
• 25 g Coriander
• 3 tbsp Soy Sauce
• 1 Lime
• Black Pepper
• Vegetable Oil

Preparación

1. 1

   Into a bowl, add your pork mince, grated red chilli, fish sauce, 3 finely chopped spring onions, a handful of chopped mint, a handful of chopped coriander, a grated clove of garlic, ½ the cornflour and a tbsp of grated ginger. Season with black pepper.

2. 2

   Mix everything together with your hands. Divide the pork into golf ball sized meatballs. Set them on a plate and put them in the fridge for 10 minutes.

3. 3

   Add some vegetable oil to a pan. Add the meatballs once the oil is hot. Drizzle a tablespoon of soy sauce over the balls. Cook for 3 minutes on each side, turning the balls when they are browning and caramelized.

4. 4

   Add another splash of soy sauce once you’ve turned the balls. Once the balls are brown on all sides, remove them from the pan and set aside.

5. 5

   Remove any excess oil from the pan and make your sauce. Into the pan, add 2 tbsp of soy sauce and 200ml of low-salt chicken stock. With a wooden spoon, de-glaze all the sticky bits off the bottom of the pan. Squeeze in the juice of a lime and grate in a small knob of ginger.

6. 6

   Make your cornflour slurry. In a cup, mix the remaining cornflour with 100ml of water until it has dissolved.

7. 7

   Pour the slurry into the sauce. It should start to thicken. Once is has thickened up, re-introduce your meatballs. Coat the balls in the sauce and remove from the heat.

8. 8

   Serve the meatballs on some hot rice noodles. Scatter over any leftover coriander and mint leaves. Tuck in. Enjoy!