Asian Pork Meatballs


1kg pork mince

6 shallots, thinly sliced

10 water chestnuts, finely chopped

2 garlic cloves, crushed

1 small bunch coriander leaves, chopped

2 tbsp soy sauce

2 tbsp oyster sauce

2 tsp sesame oil

2 eggs, lightly beaten

80g plain flour

2 tbsp sunflower oil



500ml chicken or pork stock

3 tbsp soy sauce

3 tbsp oyster sauce

2 tbsp cornflour


Serves 6


Combine the pork, shallot, water chestnut, garlic, coriander, soy sauce, oyster sauce, sesame oil and egg in a bowl. The easiest way to do this is with clean, cold hands.

Shape 1 tablespoonful of the mixture into a ball. Transfer to a plate and repeat with the remaining mix.

Place the flour into a shallow wide bowl or plate. Roll the meatballs in the flour to coat.

Preheat the oven to 180C. Heat half the sunflower oil in a wide frying pan over a medium heat. Add quarter of the meatballs. Cook for four minutes or until lightly browned. Transfer to a large baking dish and continue to cook the remaining meatballs.

Place the cornflour in a small bowl with the soy sauce and oyster sauce. Stir to make a smooth glossy paste. Heat the stock in a pan over a high heat, add the cornflour paste and whisk to combine. Once the sauce is hot pour it over the meatballs, cover with foil and bake in a preheated oven for thirty minutes or until the meatballs are fully cooked.

Serve with boiled jasmine rice and steamed greens.