Recipe by Thermomixer http://thermomix-er.blogspot.com/2009/07/pork-or-chicken-balls-with-minted.html
400g pork, trimmed and diced
2cm piece fresh root ginger, peeled
1 garlic clove, crushed
2 tsp sesame oil
1 tbsp Chinese rice wine or medium-dry sherry
1 tbsp soy
1 tsp sugar
1/2 tsp salt
a pinch of white pepper
1 egg white
1 Iceberg lettuce, to serve
For the sauce
90 g roasted peanuts (or 4 tbsp smooth peanut butter)
400 ml coconut milk
juice of 1 lime
1 red chilli, seeded
1 garlic clove
2 tbsp fresh mint
2 tbsp fresh coriander (cilantro)
1 tbsp fish sauce (optional)
To make the pork balls, place the ginger and garlic in TM bowl and grate for 15 seconds on speed 7.
Add the diced pork, sesame oil, sherry, soy sauce and sugar, salt and white pepper and blend for 40 seconds on speed 6 . Add the egg white and mix through for 15 seconds on Reverse and speed 4.
Using wet hands, shape the pork mixture into thumb-size balls for steaming, or into larger patties for barbecuing.
To make the sauce, put the chilli and garlic into the TM bowl. Mince for 15 seconds on speed 7. If using peanuts, add these now and blend for 30 seconds on speed 7. (If using peanut butter add now).
Add the remaining ingredients to the mixture in the TM bowl, blend for 30 seconds gradually increasing to speed 6 for 20 seconds. Remove to a serving bowl and set aside. Roughly clean the TM bowl.
If steaming the balls, place the pork balls onto silicon paper in the Varoma. Add 600 g water to the TM bowl and position the Varoma. Steam for 10 -12 minutes at Varoma temperature on speed 2.
If grilling, place the pork (or chicken) balls between the layers of a greased metal grill and place over a charcoal burner and cook until golden brown.
Arrange the lettuce leaves on a large serving platter. Place the pork balls on the leaves and serve with the dipping sauce in small bowls for guests to help themselves