Deep-Fried Pork Meatballs from Sukothai
Tasty little pork balls, fried crisp and served with a healthy dollop of Siricha sauce on the side… I first had these in a lovely little hotel in Sukothai, just outside the walls of the ancient city. They blew me away, so I’ve been making them myself ever since. They’re the perfect snack to serve with drinks.
The view of Sukothai’s ancient ruins is of course optional, but highly recommended!
Makes 18–24 balls
250g pork, minced
1 tablespoon white peppercorns
2 garlic cloves, peeled
2 coriander roots
pinch of salt
1 tablespoon nam pla (fish sauce)
1 tablespoon rice flour (optional)
3–4 tablespoons vegetable oil
Pound together the peppercorns, coriander roots, garlic and salt in a pestle and mortar until you have a paste.
Mix the paste into the minced pork with your hands- really squish it about to get it evenly distributed. Add the nam pla and mix in well again. Now – take a small piece and fry it off until it’s cooked, and taste it to make sure your seasoning is right and evenly distributed.
Roll up the pork into wee balls and, if you like, sprinkle them with the rice flour. (I think the rice flour makes them crispier and gives them a better texture.)
Heat your wok over a medium flame and when hot add the oil, swirling it about bit. When it is hot enough, add the pork balls in small batches and fry a batch at a time for about 2 minutes each, or until deep brown on the outside.
Serve with some Sriracha sauce for dipping.