Ground meat is one of the most versatile ingredients ever. You can use it in stir fries, spring rolls, make meatballs… The possibilities are simply endless. For lunch today, we cooked ground pork in two ways. Alex made oversized spring rolls; I cooked bok choy-wrapped meatballs braised in coconut milk sauce.
Why spring rolls? That’s a no-brainer. It’s comfort food. If we have ground meat and spring roll wrappers at the same time, chances are we’d make spring rolls with them. What about the bok choy-wrapped meatballs braised in coconut milk sauce? Oh, that started with an Alex’s announcement that two of the countless chili plants growing in the garden were quite heavily laden with fruits. Why not pick a few and use them? Chilies and coconut milk make such lovely partners as the sweetness of the coconut milk takes the edge off the intense heat of the chilies.
- about 300 grams ground pork
- 2 shallots
- 4 cloves garlic
- 9 to 12 bok choy leaves
- one-inch knob of ginger
- 2 to 3 bird's eye chilies
- 1 tomato
- 2 tablespoons cooking oil
- 1 cup coconut milk
- patis (fish sauce), to taste
- Place the ground pork in a mixing bowl.
- Peel and finely chop one shallot.
- Peel and mince two garlic cloves.
- Add the chopped shallot and minced garlic to the ground pork. Sprinkle in about a teaspoon of salt and a quarter teaspoon of ground pepper. Mix well. Form the mixture into nine to 12 meatballs.
- Rinse the bok choy leaves and pat dry with a kitchen towel.
- Place a meatball on one bok choy leaf and wrap. Secure with a wooden toothpick. Repeat until all the meatballs have been wrapped.
- Peel and thinly slice the ginger.
- Peel and roughly chop the remaining garlic cloves.
- Peel and roughly chop the remaining shallot.
- Finely chop the bid's eye chilies.
- Dice the tomato.
- Heat the cooking oil in a wide shallow pan. Saute the ginger, garlic, shallot, chilies and tomato until softened and aromatic. Pour in the coconut milk. Season with patis.
- Lower the bok choy-wrapped meatballs into the sauce in a single layer.
- Cover the pan tightly and simmer the meatballs for 15 minutes.
- Serve the bok choy-wrapped meatballs braised in coconut milk sauce hot. Rice on the side is recommended.
See also the chicken version of this recipe.