For the oriental dipping sauce


  • STEP 1

    Make the meatballs. Gently warm the honey in a non-stick frying pan, add the fish sauce and stir to make a syrup. Leave to cool.

  • STEP 2

    Put pork in a bowl and fold in honey syrup, spring onions, garlic, lemongrass, cornflour, mint and coriander. Mix and season with salt and lots of black pepper.

  • STEP 3

    Shape into 20 balls and put on a tray lined with greaseproof paper. Chill for 30 mins. To make the sauce, mix all the ingredients together, then set aside.

  • STEP 4

    Brush the balls with olive oil and fry for 3-4 mins each side. Serve with the sauce.

Recipe from Good Food magazine, January 2005


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