Sous Vide Thai Pork Balls with Noodle Salad

Ingredients for 2

• 2 cups (473 mL) high quality pork mince, formed into approx. 1-inch-wide meatballs

• 2 cups (473 mL) fresh rice noodles

• 1/4 cup (59 mL) beansprouts

• 2 tbs (30 mL) Thai basil leaves, roughly chopped

• 2 tbs (30 mL) cilantro, roughly chopped

• ¼ cup (59 mL) peanut oil (to shallow fry the pork balls)

• ¼ cup (59 mL) grated carrots

• 2 tbs (30 mL) sweet chilli sauce

• 1 cup (237 mL) pork mince

• 1 egg, lightly whisked

• 1 garlic clove

• 1 tbs (15 mL) finely chopped shallots

• 1 tbs (15 mL) lemongrass, white part only, finely chopped

• ¼ cup (59 mL) Thai basil leaves

• 2 tsp (9.8 mL) fish sauce

• Pinch of white pepper

• 3 tbs (30 mL) lime juice

• 2 tbs (30 mL) fish sauce

• 1 tsp (5 mL) palm sugar (or brown sugar)

• 2 red chillies, finely chopped (you can either deseed both of them, just one, or keep all the seeds in for a real chilli hit!)

Directions

• Step 1

  Preheat Anova sous vide machine to 150 F (65.5 C).

• Step 2

  Mix together all of the pork balls ingredients and form into 12 meatballs.

• Step 3

  Seal meatballs in a bag, put in water bath and set timer to 2 hours.

• Step 4

  In a pestle and mortar, pound the garlic, chilli and palm sugar, then add the lime juice and fish sauce.

• Step 5

  Cook noodles according to the instructions on the packet, then drain with cold water to cool.

• Step 6

  When they’re finished cooking sous vide, drain the liquid content from the bag, pat the pork balls dry with paper towel, and fry for 1-2 min in hot oil until you get some good colour, then rest on a new sheet of paper towel.

• Step 7

  Combine the dressing with the noodles and carrots, bean sprouts, cilantro and Thai basil and toss to combine.

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