Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, khao tom moo (pork meatballs in broth with rice). One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Khao Tom Moo (pork meatballs in broth with rice) is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Khao Tom Moo (pork meatballs in broth with rice) is something which I’ve loved my whole life.
Great recipe for Khao Tom Moo (pork meatballs in broth with rice). This another recipe I've made a few times, it's comfort food whilst tasting fresh and green. I adapted the recipe from Gousto, altering a couple of the ratios and using lean pork mince so it's relatively healthy.
To begin with this recipe, we have to prepare a few ingredients. You can have khao tom moo (pork meatballs in broth with rice) using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Khao Tom Moo (pork meatballs in broth with rice):
- Take 30 g fresh root ginger
- Prepare 2 stalks lemongrass
- Make ready 2 cloves garlic
- Prepare 500 g lean pork mince (5% fat)
- Prepare 2 tbsp cornflour
- Make ready 1 tbsp soy sauce
- Take 2 tbsp toasted sesame oil
- Get 2 chicken stock cubes
- Take 300 g fragrant rice (basmati or jasmine)
- Get 20 g fresh coriander
- Get 2 spring onions
- Get 4 tbsp shaoxing wine (can use dry sherry or mirin)
- Prepare 2 tbsp fish sauce
- Prepare 1 tsp sugar (can use any sugar, I use demerara)
See great recipes for Khao Tom Moo (pork meatballs in broth with rice) too! Mix the minced pork with the soy sauce and a large pinch of black pepper. Combine well and form into meatballs. Boil the stock in a pot on high heat.
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!
Once the stock begins to boil add the pork and reduce the heat enough for the stock to be at a simmer. I adapted the recipe from Gousto, altering a couple of the ratios and using lean pork mince so it's relatively healthy.. Rice noodles with crispy tofu, Enoki mushroom vegetable broth. In an enameled cast-iron casserole, combine the chicken stock, rice and lemongrass and bring to a boil over moderately high heat. Reduce the heat to low, cover partially and simmer until the rice.
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