Lion’s mane pork balls with sweet chilli dipping sauce
In this dish, the meatballs represent the lion’s head and the shredded spring onions and cucumber his mane of hair.
Ingredients
- For the pork balls
-
100g/3½oz glutinous rice
350g/12oz lean pork mince
2 garlic cloves, crushed
2 tsp cornflour
1 tsp Chinese five-spice powder
1½ tbsp dark soy sauce
2 tsp Chinese rice wine
1½ tbsp fresh chopped coriander
sea salt and freshly ground black pepper
- For the dipping sauce
-
3 tsp caster sugar
1½ tbsp sherry vinegar
1½ tbsp light soy sauce
2 small shallots, peeled and very finely chopped
1-2 small red chillies, seeds removed and flesh very finely chopped
3 tsp sesame oil
- To garnish
-
small bunch spring onions, shredded
1 cucumber, seeds removed, cut into batons
1 lemon, cut into wedges
Preparation method
-
Cover the rice in cold water, soak for two hours and then drain thoroughly.
-
Put the remaining ingredients for the pork balls into a food processor and pulse until the mixture begins to come together. Transfer to a mixing bowl and gently work with your fingers until all of the ingredients are combined. Cover and chill for 30 minutes.
-
Meanwhile make the dipping sauce. Mix together the sugar, sherry vinegar and soy sauce until the sugar dissolves. Add the rest of the ingredients and whisk together until combined. Cover with cling film and leave to infuse, stirring occasionally.
-
With wet hands, roll the pork mixture into walnut-sized balls and then roll in the rice to coat evenly.
-
Line the base of the top section of a steamer with greaseproof paper, then steam the balls in batches for 20 minutes, or until cooked through. Once cooked, skewer the pork balls, three at a time, onto wooden skewers and arrange on a serving platter. Serve with the dipping sauce and garnish with shredded spring onion, cucumber and lemon wedges.
By
From MasterChef
Less than 30 mins preparation time
1 to 2 hours cooking time
Serves 4
Recipe binder
Sign in to save this recipe in your binder2 people have recommended this recipe
Sign in to recommendQuick recipe finder
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This recipe is from...
MasterChef
Episode 8
bbc_one
Recipes from this episode
- Date parcels stuffed with frangipane and pomegranate
- Vanilla miso yellowtail with cavolo nero and parsnip dauphinoise
- S'more millefeuille with forest fruit coulis and campfire sorbet
- Trimmings for a roast dinner
- Herb-encrusted rack of lamb
- Venison Wellington
- Seaweed salad
- Seafood risotto
- Potato and fontina ravioli with butter and white truffles
- Duck breast ballotine wrapped in pancetta with a shot of beetroot purée
- Sushi platter: tofu-wrapped sushi, shiitake mushroom and vegetable sushi and ginger, tofu and wasabi sushi
- Spiced custard pot with blackberry compôte and cardamom shortbread
- Salted chocolate tarts with caramelised pecans
- Rabbit: nose to tail
- Fillet of red deer with lentil salad, potato and porcini fricassée and chocolate and red wine jus
- Marbled chocolate slice with rich chocolate sauce, rosé sorbet and sablé biscuits
- Smokey tempeh satay sticks served on sesame green beans and compressed rice sticks with spicy peanut sauce and chilli cashews
- Stuffed breast and braised leg of partridge with celeriac purée, Savoy cabbage and spiced breadcrumbs
- Assiette of chocolate
BBC iD
Sign inbbc.co.uk navigation
BBC links
BBC © 2012 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.