Pork noodle balls

Babiche Martens

I have made hundreds of today's pork balls over the years. The wrapping of the noodles may look fiddly but doesn't take long at all, so don't let that put you off. Good quality plum sauce can be bought from your local supermarket. Have the oven heated, the balls seared. When your guests arrive, the balls just need 10 minutes in the oven. I guarantee they will not disappoint. Makes 30.

Ingredients

4	Spring onions, cut roughly
1 Tbsp	Ginger, grated
1	Red chilli, 1/2 chopped finely
½ cup	Fresh coriander, roughly chopped
1 Tbsp	Fish sauce
2 Tbsp	Oyster sauce
1	Lime, freshly zested and juiced
400 g	Pork mince (Main)
2 cups	Spaghetti, cooked
1 to garnish	Fresh basil, or coriander

Directions

1. Place spring onions, ginger, chilli, coriander, fish sauce, oyster sauce, and lime in a kitchen processor. Blitz until ingredients are well combined, but still a bit chunky.
2. Place pork into a large bowl and add the blitzed mix.
3. Cut 1 cup of noodles into small pieces and add to pork. Use your hands to combine the mixture well.
4. Roll pork into small balls. Wrap remaining noodles around each ball. Refrigerate until ready to cook.
5. Heat oven to 180C.
6. Heat oil in a frying pan to a medium heat. Sear noodle balls on all sides, then place on a baking tray lined with paper. Once they are all browned place into hot oven for 10 minutes to cook through.
7. Serve hot, garnished with the remaining chilli, sliced basil or coriander leaves and your favourite plum sauce for dipping.