PORK BALLS IN CHILLI PLUM SAUCE

Serves 4

         FOR THE MEATBALLS

         ½ cup fresh breadcrumbs

         500g good-quality pork or pork and veal mince

         1 egg, lightly whisked

         3 teaspoons soy sauce

         2 teaspoons chutney (any sort)

         pinch ground cardamom

         pinch ground ginger

         ½ teaspoon salt

         ½ small apple, cored and grated

         2 tablespoons canola or rice bran oil for frying

         FOR THE SAUCE

         pinch ground cardamom

         1 clove garlic, crushed

         2 tablespoons plum sauce

         1½ tablespoons sweet chilli sauce

         1 tablespoon tomato sauce (ketchup)

         ½ teaspoon salt

         ¼ teaspoon instant coffee powder

         1 teaspoon honey

         1 cup water

         1½ teaspoons cornflour

To make the pork balls, mix together all the ingredients except the oil. Shape the meat mixture into walnut-sized balls.

Heat the oil in a frying pan over medium–high heat. Cook the meatballs for 3 minutes, then turn over. Reduce heat to medium and cook for 3 minutes more or until just cooked through. Drain on paper towel and pour off any fat from the pan.

To make the sauce, whisk all the ingredients together and pour into the pan. Bring to the boil, stirring, and simmer for 3 minutes, then add the meatballs and cook for a few minutes over medium heat until the sauce is reduced by at least one-third.

LEFTOVERS

The meatballs can be (thoroughly) reheated and used as a hot savoury filling for a crusty bread roll, along with your favourite salad ingredients.