Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 25/04/24. See terms.
Join now
Photo of Pork, coriander, water chestnut and coconut balls by WW

Pork, coriander, water chestnut and coconut balls

1
Points® value
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
30
Difficulty
Moderate

Ingredients

Lean pork mince

500 g

Canned water chestnut, rinsed, drained

225 g, finely chopped

Fresh ginger

2 tsp, finely grated

Garlic

1 clove(s), crushed

Fresh red chilli

1 whole, finely chopped

Pepper

½ tsp, white

Soy sauce

1 tbs

Fresh coriander

½ cup(s), finely chopped, plus extra sprigs to serve

Sesame oil

2 tsp

Shredded or desiccated coconut

½ cup(s), (40g)

Black vinegar

80 ml, (⅓ cup)

Instructions

  1. Preheat oven to 180°C. Line a large baking tray with baking paper.
  2. Combine pork, chestnut, ginger, garlic, chilli, pepper, soy sauce, three-quarters of the chopped coriander and half the sesame oil in a medium bowl. Season with salt and pepper. Mix well until combined. Roll level tablespoons of mixture into 30 balls. Toss in coconut. Place on prepared tray and bake for 18-20 minutes or until golden and cooked through.
  3. Combine remaining oil, coriander and vinegar in a small bowl. Sprinkle balls and dipping sauce with coriander leaves. Serve with small bamboo forks or toothpicks.

You might like

You might like