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Sticky Pork Balls w/ Ramen & Asian Slaw

By June 21, 2022No Comments
Sticky pork balls

Calling instant noodles “ramen” makes it sound oh so fancy! We love noodles of all sorts in our whare! These spicy & sticky pork balls hit all the right spots! Let me know if you make these and how you liked them 🙂

Don’t let the long list put you off; these are actually very, very easy to make. And even quicker to gobble up!!!

STICKY PORK BALLS WITH RAMEN & ASIAN STYLE SLAW
Serves 6 as a main
PREP TIME: 20 minutes / COOKING TIME: 20 minutes
DIFFICULTY: Medium

FOR THE PORK BALLS
Minced Pork 1 kg
Crushed garlic & ginger 1 tbsp
Spring Onion 1
(Chopped fine)
Salt 1/2 tsp
Pepper 1/4 tsp

FOR THE SAUCE
Neutral Oil 2 tbsp
Crushed Garlic 1 tsp
Pepper 1/4 tsp
Mixed Roots Masala Chai Honey 2 tbsp
Soy Sauce 4 tbsp
White Vinegar 2 tbsp
Water 1/4 cup
Cornflour 1 tsp

COOKING THE PORK BALLS
Keep a bowl of warm water to wet your hands throughout, so that the mixture doesn’t stick. It also ensures that the pork balls won’t crack (and therefore, split, when cooking).

With wet hands, mix the meat and other ingredients well.
Divide into equal portions and shape into balls. Keep aside on a plate that has been sprayed with oil to ensure that they don’t stick.
Heat the oil in a heavy bottled and deep pot.
While the oil is heating, mix the crushed garlic, Mixed Roots Masala Chai Honey, soya sauce, white vinegar and water. Pour slowly onto the cornflour while whisking to ensure there are no lumps.
Add this slurry slowly to the hot oil.
Using the whisk, stir till heated through.
Drop the pork balls in carefully.
Shake the pot to accommodate them all, being careful to not smash the pork balls.
Cover and cook for about 10 minutes.
Lift the lid, and ladle the sauce on all the balls to ensure they’re all covered with the sauce.
The steam and sauce will ensure that the meat is cooked through and have a depth of flavour.

ASIAN STYLED SLAW
Finely shredded – cabbage (green & purple) 1 cup
Finely cut – carrot, apple, cucumber 1/2 cup each
Chopped – coriander, mint & spring onion – a handful each

DRESSING
Oil 1/4 cup
Soy Sauce 1/4 cup
Vinegar 1/4 cup
Masala Chai Honey 2 tsp
Shake well till mixed.
Pour over the slaw vegetables.
Mix well till all the vegetables are well coated with the dressing.
Cover and refrigerate till using.
(This slaw keeps very well for at least a week and even seems to improve in flavour after a day or two!)

TO SERVE
Ramen / Egg Noodles – cooked as per packet instructions. (leave out the flavourings.)

Fill a noodle bowl 3/4 way with the cooked noodles. Ladle some of the sauce and mix to coat. Spoon a generous portion of the slaw. Top with the pork balls and spoon some more sauce to finish off.
Add sliced chillies if you like some heat!

Masala Chai Honey

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