Using ground pork instead of ground beef doesn't just save you money, but produces juicier meatballs, too!
Serves 6 to 8
Prep Time 15 to 20 minutes
Cook Time 30 to 45 minutes
For the pork balls
1 kilo ground pork
11/2 to 2 cups finely minced
3 teaspoons freshly ground pepper
1 1/2 teaspoons salt
For the curry sauce
2 tablespoons vegetable oil
4 cloves garlic, chopped
1 medium-sized onion, chopped
2 to 3 tablespoons sinigang mix powder
3 tablespoons yellow curry powder
4 cups coconut milk
salt and freshly ground pepper to taste
For the crispy wonton strips (optional)
1 cup vegetable oil
1 small package wonton wrappers,
sliced into thin strips
1 Make the pork balls: Combine all ingredients for pork balls in a large bowl, gently tossing the mixture together. Form into 1-inch balls. Place in refrigerator while making the curry sauce.
2 Make the curry sauce: In a large saucepan with a lid, heat vegetable oil over medium heat. Add garlic, onion, sinigang powder, and curry powder to the pan, stirring until the vegetables have softened. Add the coconut milk and bring to a boil. Lower the flame to medium-low to let the mixture simmer.
3 Add the formed pork balls to the simmering sauce and replace the lid. Let simmer for 15 to 20 minutes more, until the pork balls are completely cooked. Remove the lid, give the sauce a good stir and simmer for an additional 10 to 15 minutes. The sauce will thicken and cling to the pork balls. Season to taste with salt and pepper.
4 If using the wonton strips (they provide a wonderfully light crunch that complements the supple curry sauce), heat the vegetable oil in a small pot and fry the wonton strips in small batches, taking care not to overcrowd the pot. Be careful: They cook quickly and burn easily so make sure you have a strainer or paper-lined plate ready for the finished batches.
5 The meatballs are best served with rice. Top the meatballs with the crisp wonton strips just before serving.
Photography by Ocs Alvarez │ Prop Styling by Gwyn Guanzon │ Food Styling by Melanie Jimenez
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