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Chinese Pork Curry Meatballs With Yellow Rice

Chinese Pork Curry MeatBalls with Yellow Rice

Like meatballs? trust us you are going to love THE GOD's Chinese meatballs they are next level and full of flavour!

  • Gluten-Free
  • 30 minutes

Meatballs

  • 500g Pork mince (40g per ball) (Make them the day before if you can)
  • ½ Red onion (finely chopped)
  • 2 Tbsp minced garlic
  • 2 Tbsp minced ginger
  • 50Ml soy sauce
  • 1 Tbsp sesame oil
  • 1 Tbsp rice vinegar
  • 1 Egg lightly beaten
  • 3 Tbsp Gluten-free breadcrumbs
  • 2 Tbsp Gluten-free Oyster sauce
  • ½ Tsp cardamom powder
  • 2 Tsp Chinese 5 spice powder
  • ½ Tsp allspice powder
  • ¼ Tsp cinnamon powder
  • ½ Tsp nutmeg powder
  • ½ Tbsp ground black pepper

Sauce

  • 2 Brown onions (roughly chopped)
  • 2 Red capsicums (roughly chopped)
  • 2 Tbsp minced ginger
  • 2 Tbsp minced garlic
  • 1 Bottle 150ML Little God Rye – Spicy Sweet & Sour Ketchup
  • 3 Tbsp Gluten-free Oyster sauce
  • 50ML Gluten-free soy sauce
  • 700ML gluten-free beef stock
  • 1 Tbsp brown sugar
  • 3 Tbsp Rice vinegar
  • 100ML Sherry (optional)
  • 1 Orange peel
  • 1 Tbsp Gluten-free cornflour
  • ½ Tsp chilli powder (if you like heat add more!)
  • ½ Tsp cinnamon powder
  • 1 Tbsp Chinese 5 spice powder
  • 2 BIG Tbsp curry powder
  • ½ Tsp ground black pepper
  • 1 Tbsp sesame oil

Rice

  • 3 Cups Jasmine rice
  • Chicken stock (enough to just cover the rice)
  • 1 Tbsp Turmeric powder

Garnish

  • Gods of Sauce Thai Chilli jam (optional)
  • Coriander
  • Fried rice noodles (optional)
  • Fried shallots (optional)
  • Toasted sesame seeds

Instruction’s Meatballs:

Get a small bowl and put in the garlic, ginger, spices, sesame oil, soy sauce, rice vinegar & oyster sauce and mix well.

Get your pork mince and pop it in a large bowl and then add the egg, breadcrumbs & the stuff you just mixed e.g., spices etc.

Next, mix and then pop in the fridge for at least 4 hours to marinade.

After they have had 4 hours in the fridge, get them out and then get a tray or tub with some baking paper on it.

Roll the pork mince mixture into balls around 40g per ball.

Next, pop them into the fridge for at least 4 hours to marinade and firm up.

After 4 hours get out of the fridge.

Next, get a fry pan and pop in olive oil and lightly brown them off, remove and leave to one side, you may need to do in batches!

Instruction’s Sauce:

Get a crockpot or large oven dish and pop in a little olive oil on a medium heat and put the onions in and cook until soft.

Next, get a small bowl and mix the garlic, ginger, Little God Rye, spices, sugar, rice vinegar, beef stock, sesame oil, soy sauce & oyster sauce.

Next, add the capsicum to the onions and cook for another minute.

Now, add the spice mixture and then add the meatball and bring to the boil.

Pre-heat the oven to 180C and then pop a lid or foil over and pop in the oven, should take 20 minutes.

Instruction’s Yellow rice:

Get a large pan or rice cooker and add the 3 rice, chicken stock & turmeric powder, only add enough stock just to cover the rice.

Next, cook for around 20 minutes until fluffy and ready.

Serve:

Serve with the rice to one side and sauce to another and meatballs just in the middle with the Thai chilli jam, coriander, toasted sesame seeds, fried rice noodles & fried shallots over the meatballs!

Now Enjoy!

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