Bok Choy-wrapped Meatballs Braised in Coconut Milk Sauce
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Bok Choy-wrapped Meatballs Braised in Coconut Milk Sauce

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3
Author CASA Veneracion

Ingredients

Instructions

  • 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.