Pork meatballs in a fragrant lemongrass and coconut broth is low in carbs and gluten free. The refreshing, Eastern-inspired flavours of lemongrass and coconut lighten the thickness of pork to create a beautifully balanced, protein-packed dinner that’s perfect for a weekday night.
Pork meatballs in a fragrant lemongrass and coconut broth
Ingredients
- 1 peeled and quartered onion
- 6 chopped lemongrass stalks
- 4 sliced thumbs ginger
- 3 peeled and sliced garlic cloves
- 1/2 red chilli
- 10ml (2 tsp) sesame oil
- juice of 1/2 lime
- 60ml (1/4 cup) soya sauce
- 500ml (2 cups) chicken stock
- 1 x 400ml tin coconut milk
- 12 pork bangers
- 10ml (2 tsp) cayenne pepper
- glug of olive oil
- fresh mint leaves
- steamed bok choi
Instructions
To a medium pot, add 1 peeled and quartered onion, 6 chopped lemongrass stalks, 4 sliced thumbs ginger, 3 peeled and sliced garlic cloves, ½ red chilli, 10ml (2 tsp) sesame oil, juice of ½ lime, 60ml (¼ cup) soya sauce and 500ml (2 cups) chicken stock. Bring to a simmer, 25 minutes, before adding 1 x 400ml tin coconut milk and continue simmering, a further 10 minutes. While the broth simmers, make the pork meatballs by squeezing 12 pork bangers out of their casings and discard the casings. Combine the pork meat with 10ml (2 tsp) cayenne pepper and form the meat into 5cm meatballs. Heat a glug of olive oil in a pan over very high heat and brown the meatballs in batches. Strain the broth, discarding the bits, and return the broth to the pot with the meatballs. Simmer, a further 10 minutes, until the meatballs are just cooked through. Serve the meatballs in bowls topped with the broth, lime wedges, to squeeze, fresh mint leaves and steamed bok choi.
