Thai Pork Rissoles with Lime Leaves, Chillies and Mint
125g fatty bacon, e.g. pancetta
4 spring onions, roughly chopped
8 large lime leaves
a knob of ginger about the size of your thumb, grated
a large, hot chilli, chopped
4 cloves of garlic, chopped
a handful of mint leaves, about 12
450g minced pork
a little oil for frying
Mince the bacon in a food processor.
Throw into the food processor bowl the spring onions, lime leaves (removing any tough stems), the grated ginger, chilli, garlic and mint. Season generously with black pepper and salt.
Whizz until the aromatics are finely incorporated into the bacon
Mix with the minced pork and set aside in the cool while the mixture stiffens and the aromatics flavour the meat
To cook, heat a little oil in a frying pan (any sort of oil will do - you need enough to cover the bottom of the pan in a shallow layer)
Shape the seasoned pork into about 12 little patties or into small meat balls (whichever you prefer - I usually make them into meat balls) and drop them into the hot fat. You may need to do this in batches depending on the size of the patties/meatballs/your pan
Fry until cooked through - probably around 10 minutes - check by cutting into one and if it's pink cook for a bit longer
Make a dipping sauce:
5 tablespoons rice vinegar
4 tablespoons sugar
1 tablespoon soy sauce
small red chilli, seeded and finely chopped
small handful of coriander leaves, chopped
Bring the vinegar and the sugar to the boil in a small saucepan and boil till it turns sticky, a bit like thin golden syrup
Remove from the heat and stir in the soy sauce
Cool then add the chilli and coriander leaves