Pork Balls with Lemongrass Coconut Sauce

Peel and finely dice the garlic and shallots. Peel and grate the ginger.

Knead the mince with the ginger, coriander and eggs. Season with salt and pepper. Roll the mince into small balls with wet hands.

Heat the lard in a pan and fry the meatballs in it until golden brown on all sides.

Heat 1 tablespoon of clarified butter in a saucepan and sauté the garlic, shallots and lemongrass. Add the spices, sweat briefly and then deglaze with the coconut milk. Bring to the boil once, season with the lime juice and fish sauce. Add the meatballs to the coconut sauce and cover to keep warm.

Wash the pak choi, shake dry and fry in a pan with the hot remaining clarified butter for a total of 2-3 minutes on all sides.

Arrange in bowls together with the meatballs, pour over the sauce and garnish with lime wedges and fresh mint.

Preparation Tip:

The dish can also be served with rice.

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