Steamed Rice Pork Balls
OH so delicious little bites of pork with an amazing dipping sauce. These are pretty cute on a grazing table, you can go with smaller than we made. Using the bamboo steamer is also a really good idea if you get one that sits exactly on top of your Thermomix lid and covers the hole adequately. You can do the dim sum stack of many baskets on top, though the top layers will understandably take longer to cook.
Enjoy!
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Need
- 200 Grams rice
- 4 spring onions, chopped
- 3-4 cloves garlic
- 1 thumb sized Piece fresh ginger
- 500 Grams pork mince
- 50 Grams miso paste
- 1 Tablespoon pink salt flakes BUY
-
Dipping Sauce
- Equal parts oyster sauce, sweet chilli sauce
- Juice 1 lime
Do
- 1
Soak rice in cold water for at least 30 minutes then drain well.
- 2
Place spring onions, garlic and ginger into Thermomix bowl and chop 8 sec/speed 8. Scrape down sides of bowl.
- 3
Add pork, miso paste and salt and blend approx 8 sec/Reverse/speed 8.
- 4
Rinse Thermomix bowl with water and bring 1L to the boil 8 min/100℃/speed 3.
- 5
Roll pork into walnut sized balls and coat each ball in rice. Place into a paper lined Varoma tray and dish. OR use an authentic bamboo steamer with as many layers as you like. They will steam wonderfully.
- 6
Steam for 20 min/Varoma/speed 4.
- 7
Mix ingredients for dipping sauce together with a spoon and serve with cooked meatballs.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
