2 tbsp golden syrup
3 tbsp fish sauce
450g minced pork
4 spring onions, finely chopped green ends only
1 tbsp garlic infused oil
2 tsp lemongrass, finely chopped
1 tsp cornflour
1 tbsp finely chopped fresh mint
2 tbsp finely chopped fresh coriander
olive oil for frying
For the oriental dipping sauce
1 tsp chopped fresh coriander
3 spring onions, finely sliced green end only
2 tbsp lime juice
2 tbsp light soy sauce
1 tsp sesame oil
Make the meatballs. Gently warm the golden syrup in a non-stick frying pan, add the fish sauce and stir to make a syrup. Leave to cool.
Put pork in a bowl and fold in golden syrup, spring onions, garlic oil, lemongrass, cornflour, mint and coriander. Mix and season with salt and lots of black pepper.
Shape into 20 balls and put on a tray lined with greaseproof paper. Chill for 30 mins. To make the sauce, mix all the ingredients together, then set aside.
Brush the balls with olive oil and fry for 3-4 mins each side. Serve with the sauce.
Recipe from Good Food magazine