Punchy PORK

SPICE UP YOUR DINNER ROUTINE WITH THESE FLAVOUR-PACKED MEALS

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Lemongrass Pork Meatballs with Noodle Salad

SERVES 4

PREP & COOK 35 MINS

• 1 bunch fresh mint

• 1 bunch fresh coriander

• 500g pork mince

• 1/2 cup panko breadcrumbs

• 2 tbsp lemongrass paste

• 2 cloves garlic, crushed

• 1 tbsp fish sauce

• Chopped roasted, unsalted peanuts, lime wedges, to serve

SALAD

• 200g packet pad Thai rice noodles

• 300g packet fine cut coleslaw mix

• 2/3 cup bottled Vietnamese salad dressing

1 Finely chop half the mint and half the coriander and place into a large bowl. Set aside the remaining herbs for salad.

2 Add pork, breadcrumbs, lemongrass, garlic and fish sauce to chopped herbs. Season with pepper. Mix until well combined. Shape level tablespoons of mixture into meatballs (makes about 24). Place on a large oven tray lined with baking paper. Spray with oil.

3 Cook in a 220C oven for about 20 mins, until meatballs are cooked through. Meanwhile, prepare salad.

SALAD

4 Prepare noodles according to packet directions. Drain. Rinse under cold water. Drain well. Roughly cut into shorter lengths with kitchen scissors. Transfer to a large bowl. Add slaw, reserved mint and coriander leaves and dressing. Toss well.

5 Divide salad and meatballs among serving plates. Serve with peanuts and lime wedges.