Serving
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Pork Meatballs
Thailand
  -   Mu Pan Kon Thot
Serves
Effort:
Sched:
DoAhead:  
4 app  
**
45 min  
Yes
A delicious appetizer for any party or dinner. It's seasonings are more distinct and interesting than those of the famous Swedish Meatballs, more in tune with the Pacific Rim tastes of California. See Serving Note below.



1
2
4
1
1/2
1
2
ar
----


#
t
cl
t
t
T
T

---


Pork, ground
Cilantro Root (1)  
Garlic
Salt
Pepper
Fish Sauce
Water
Oil for frying
-- Garnishes
Tomato wedges
Scallions
Pineapple
Prep   -   (25 min)
  1. Chop CILANTRO ROOT fine. Crush GARLIC and chop fine. Mix and mash them to a paste in a mortar
  2. Knead together All Items except Oil. Form into balls 1-1/2 inches in diameter and lay out on an oiled foil.
Run   -   (20 min)
  1. Heat Oil for deep frying (in a wok 1-1/2 cups will do). Over moderate heat (so the balls are cooked through by time they're nicely browned) fry tumbling until done through. You can tell when they're about done because the sizzling in the oil will become more intense as steam starts to escape from the center. Drain on paper towels.
  2. Serve with garnishes, warm or at room temperature (see Note-2).
NOTES:
  1. Cilantro Root:   Little used outside of Thailand, these are hard to get even in Southern California. The best substitute is the bottom part of cilantro stems, no leaves. Measure after crushing because, unlike roots, they're hollow.
  2. Serving:   I break these up on my plate and dip pieces in a light Thai dipping sauce. Don't use a strongly flavored sauce like Huy Fong Sriracha because it will swamp the more delicate flavor of the meat balls. Quick Thai Dipping Sauce is very good for this. The Thai Cilantro Dipping Sauce is much stronger in flavor, but the flavors are compatible.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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