Life’s a Feast: Pork and coriander balls


This meal is a family favourite in our household. With the subtle combination of clean, fresh Asian flavours, it is a great way to introduce this cuisine to your kids. The addition of water chestnuts adds a crunchy texture to the pork balls. Water chestnuts (which are a great source of vitamin B and riboflavin) are a forgiving vegetable to cook with. Their unique cell structure allows the ingredient to remain crisp, even after being canned or cooked. You can buy these from the Asian supermarket at The Landing in Frankton. This is a versatile dish where you can substitute pork for a variety of other protein, such as salmon, beef, chicken or fresh Asian vegetables. Enjoy!



Pork balls
400g pork mince
1 227g can water chestnuts
2 spring onions, finely sliced
1 good handful coriander, chopped
1 tablespoon soya sauce
1 tablespoon sesame oil
Good pinch salt
1 litre good quality chicken stock (use more if you want it more soupy)
1 thumb-sized piece ginger, roughly sliced
A few coriander stalks
Some ends of spring onions
2 cloves of garlic, thinly sliced
1/2 red chilli, thinly sliced
1 spring onion, thinly sliced
4 tablespoons soya sauce
2 tablespoons Chinese red vinegar (can substitute rice wine vinegar)
3 tablespoons peanut oil
1.5 tablespoons sesame oil
1 spring onion, sliced
1 good bunch coriander, chopped
1/2 red chilli, thinly sliced
1 pack of Trident flat rice noodles


1. Bring the chicken stock to the boil along with one piece of sliced ginger, a few spring onion ends and fresh coriander stalks. Simmer for 10 mins while you prep the pork balls.

2. Combine all pork ball ingredients in a bowl and mix thoroughly with your hands. Roll about 1 tablespoonful of mixture into a ball. Transfer to a plate. Repeat with the remaining mixture.

3. Remove extra ingredients in stock with a slotted spoon and discard. Bring broth back to the boil, place pork balls in and poach for about 5 mins.

4. To make the sauce, julienne the ginger (slice into matchstick-sized pieces), add to bowl with the garlic, chilli and spring onions. Mix in soya sauce and vinegar.

5. Heat peanut and sesame oils in small pan. Be careful not to overheat as this will give a bitter taste. Pour into sauce. Add half the coriander from the garnish just before serving so as not to wilt.

6. Cook your rice noodles for 2-3 mins as per packet instructions and blanch broccoli in boiling water for a minute or so.

7. You’re now ready to plate up. Place the noodles evenly across five bowls, place broccoli on top, then the pork balls. Pour over the fragrant stock and spoon the sauce over the pork balls. Garnish with more coriander. Serve immediately.