Thai Pork Meatballs with Spicy Peanut Sauce in Beggar's Purse
Beggars purse Thai pork meatballs with a spicy peanut sauce and broccoli slaw.
Course Main Course
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
1tablespoongrape seed oil
112 oz.coconut milkunsweetened
1Thai Chili, minced
3teaspoonkosher salt, divided
1/2cupred onion, shaved
1/2cupred cabbage, grated
1/2cupgreen cabbage, grated
1tablespoonapple cider vinegar
112 oz.coconut milk
3tablespoonssweet chili sauce
1thai chili, minced
2tablespoons lemon zest
Using a small pot on low heat add coconut milk, crushed lemongrass, and ginger.
Remove from heat after 10 minutes.
Let steep for 2 hours to extract as much lemongrass and ginger flavor.
In separate bowl add ground pork, baguette bread, ground cumin, 2 teaspoons kosher salt, lemon zest, minced ginger, minced Thai chilies, and chopped cilantro.
Once coconut milk has cooled, strain and remove lemongrass and ginger. Add coconut milk to ground pork mixture.
Mix well until all has been incorporated. Let it sit covered in refrigerator for 15 minutes.
Roll out meatballs no bigger than 3 inches in diameter. set aside
Using a cast iron skillet add 1 tbs. grape seed oil. Sear meatballs 4 minutes on all sides then transfer to sheet tray and bake for another 10 minutes at 350 degrees. Make sure internal temperature reaches 145 degrees F. set aside and allow to cool.
In medium size pot on medium heat add 4 cups grapeseed oil, once temperature of oil has reached 350° F. slowly submerge wonton, cook 3 minutes on all sides until golden brown.
Remove from oil and place on paper towels to absorb excess oil.
Wilt chives under warm water and tie around pouch.
Wonton Wrap Assembly
Using 6" x 6" Chinese Wonton Wraps, egg wash all sides.
Place meatball in center of wonton and fold two corners first, crease then bring remaining corners to top, press firmly pinching and twisting top to seal wonton. Do this for remainder of ground pork mixture.
In a large bowl peel and shred broccoli stems, green and red cabbage, and carrots. shave red onions, add remaining Kosher salt, chopped cilantro, 1 teaspoon grapeseed oil, and apple cider vinegar. Lightly toss.
Refrigerate until ready to plate.
Using a small sauce pot add coconut milk and peanut butter stir gently for 4 minutes on low heat.
Stir in soy sauce, palm sugar, ginger and Thai chilies.
When completely incorporated fold in Sweet Chili Sauce, lemon zest and stir for 2 minutes.
Add warm water and whisk until water has completely been incorporated and sauce is smooth.