5-ingredient curried pork meatballs with rice

Step 1/4

• 20 g cilantro
• 225 g ground pork
• 1 tbsp red curry paste
• 1 egg
• salt
• pepper

• cutting board
• knife
• bowl

Finely chop half of the cilantro and place in a large bowl. Add ground pork, half of the curry paste, and egg. Combine with your hands until thoroughly mixed—don’t worry about over-mixing here. Season with salt and pepper. Use a spoon to roll the meat into small meatballs, about the size of a gumball. Chill in the fridge for approx. 10 min.

Step 2/4

• 500 ml water
• 200 jasmine rice

• pot

Meanwhile, bring two thirds of the water and all the rice to a boil in a covered pot over medium-high heat. Once boiling, uncover, and reduce heat to medium until rice is cooked. Remove from heat, fluff with a fork, re-cover, and set aside.

Step 3/4

• 250 ml water
• vegetable oil (for frying)

• tongs
• pot
• frying pan

Bring a small pot of water to a simmer. Use tongs to add the meatballs one at a time and let cook just until they hold their shape and no pink shows, approx. 5 min. In a frying pan over medium heat, add some oil and fry the meatballs until brown on all sides, approx. 8 min. Remove and set aside.

Step 4/4

• 1 tbsp red curry paste

• spatula

Add the remaining curry paste to the frying pan. Once it starts to stick to the pan, add remaining water and use a spatula to scrape up any bits from the pan. Let boil and reduce, approx. 5 min. Transfer meatballs to the pan and coat gently with the sauce. Serve meatballs and curry sauce with warm rice and garnish with remaining cilantro. Enjoy!

Enjoy your meal!