Cooked - Sous Vide Thai Pork Balls With Noodle Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Sous Vide Thai Pork Balls With Noodle Salad

2.0

2 cups (473 mL) high quality pork mince, formed into approx. 1-inch-wide meatballs

2 cups (473 mL) fresh rice noodles

¼ cup (59 mL) beansprouts

2 tbs (30 mL) Thai basil leaves, roughly chopped

2 tbs (30 mL) cilantro, roughly chopped

¼ cup (59 mL) peanut oil (to shallow fry the pork balls)

¼ cup (59 mL) grated carrots

2 tbs (30 mL) sweet chilli sauce

1 cup (237 mL) pork mince

1 egg, lightly whisked

1 garlic clove

1 tbs (15 mL) finely chopped shallots

1 tbs (15 mL) lemongrass, white part only, finely chopped

¼ cup (59 mL) Thai basil leaves

2 tsp (9.8 mL) fish sauce

Pinch of white pepper

3 tbs (30 mL) lime juice

2 tbs (30 mL) fish sauce

1 tsp (5 mL) palm sugar (or brown sugar)

2 red chillies, finely chopped

Preheat Anova sous vide machine to 150 F (65.5 C).
Mix together all of the pork balls ingredients and form into 12 meatballs.
Seal meatballs in a bag, put in water bath and set timer to 2 hours.
In a pestle and mortar, pound the garlic, chilli and palm sugar, then add the lime juice and fish sauce.
Cook noodles according to the instructions on the packet, then drain with cold water to cool.
When they’re finished cooking sous vide, drain the liquid content from the bag, pat the pork balls dry with paper towel, and fry for 1-2 min in hot oil until you get some good colour, then rest on a new sheet of paper towel.
Combine the dressing with the noodles and carrots, bean sprouts, cilantro and Thai basil and toss to combine.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍖Meatballs

Cuisine🇹🇭Thai

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created last week

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