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The ingredients needed to prepare Khao Tom Moo (pork meatballs in broth with rice):
- Provide 30 g fresh root ginger
- Get 2 stalks lemongrass
- Get 2 cloves garlic
- Get 500 g lean pork mince (5% fat)
- Provide 2 tbsp cornflour
- Prepare 1 tbsp soy sauce
- Take 2 tbsp toasted sesame oil
- Prepare 2 chicken stock cubes
- Get 300 g fragrant rice (basmati or jasmine)
- Provide 20 g fresh coriander
- Provide 2 spring onions
- You need 4 tbsp shaoxing wine (can use dry sherry or mirin)
- Use 2 tbsp fish sauce
- You need 1 tsp sugar (can use any sugar, I use demerara)
Instructions to make Khao Tom Moo (pork meatballs in broth with rice):
- Peel and grate, finely chop or crush the ginger and garlic and prepare the lemongrass by bashing it a few times then cutting the stems vertically and scooping out the middles. The middle of the lemongrass needs to be crushed or chopped, keep the outer layers to one side for later.
- In a medium sized mixing bowl, mix up the pork mince with the garlic, ginger, lemongrass, cornflour, soy sauce and sesame oil. Use your hands and bash it about a bit until it's sticky and holds together well.
- Form the pork mixture in to approximately 20 meatballs and lay out on a tray in the fridge for 10 minutes.
- While the meatballs are cooling, dissolve the stock cubes in 2 litres of boiling water, add the rice and the outer parts of the lemongrass. Reduce the heat and cook uncovered for around 10 minutes until the rice is tender.
- Once the rice is tender, add the wine, fish sauce and sugar and 400ml more boiling water then get the meatballs from the fridge and plop them in carefully. Cover the pan and cook for another 8 minutes.
- Finely chop up the coriander and spring onions and keep to one side for the garnish at the end.
- When the meatballs are cooked through, fish out the lemongrass and divide everything else between bowls and add the garnish. Enjoy!
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