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A sweet and sour taste sensation! Try these – you won’t be disappointed!

INGREDIENTS

  • 300g organic pork mince
  • 1 400g tin crushed pineapple (or cubed pineapple pieces, diced) – keep the juice
  • 1 jalapeƱo chilli pepper, thinly sliced
  • 1 teaspoon ground ginger
  • 1 teaspoon cayene pepper
  • 1 pinch salt
  • 1 tablespoon soy sauce
  • 1.5 cups dessicated coconut
  • 2 cloves garlic, crushed,
  • 4 shallots, finely sliced
  • 2 eggs, beaten

METHOD

Heat the oven to 180 degrees. Place a sheet of grease proof paper, greasy side up on a flat tray. Drain the pineapple, keeping the juice in a small bowl. Brown the coconut over a gentle heat in a non-stick fry pan for 5-10 minutes – stir constantly and watch it doesn’t burn. Set aside in a wide, shallow bowl when done. Mix together the mince, shallots, chilli, garlic, spices, soy sauce, salt, pineapple and eggs. Roll the mixture into balls using a tablespoon to gauge the size. Next, dip each ball into the pineapple juice and then roll it in the coconut. Place on the tray.

Bake for 30 minutes or until the largest one is done. Serve immediately otherwise place each ball on a wire rack to cool. Serve either alone as a snack, or with fresh, steamed vegetables such as asparagus and broccoli.

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