Tender pork meatballs made from ground pork and fatty pork belly are baked in an oven and finished with a velvety curry sauce. This Pork Meatballs with Cashew Curry Recipe makes a spectacular meal in less than an hour.
Thickened with a touch of cashew flour, this velvety-smooth curry has big flavor. Milk-soaked bread keeps the meatballs light and fluffy.“Like a good Asian boy, I studied molecular-cell and developmental biology and graduated from UCLA with a degree in business administration. After college, I worked in the biotech and pharmaceutical industry.”“When I was growing up, my parents owned a typical Chinese-American restaurant in Los Angeles. I washed dishes and helped in the kitchen.
The airy pork meatballs rely on pork belly for fattiness and flavor and a panade, a mashed bread and milk paste, for their ultra-soft and tender texture.“The key to a great meatball is the ratio of meat and bread, I love this recipe because the texture is not too soft, like meatloaf, and not too grainy or firm,” says Ng.
One of the great things about this recipe is its versatility. “We serve this dish with our clay-oven bread at Cassia,” Ng says, “but it’s also great with rice, tossed with spaghetti , or on a hoagie roll.”Like the name suggests, pork belly is a cut of boneless meat that comes from the belly of a pig. It’s known for its fatty flavor that adds depth to a variety of dishes.You can buy pork belly from most major supermarkets or specialty butcher shops.
Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper; set aside. Pulse pork and pork belly in a food processor until finely chopped and well combined, 15 to 18 pulses; transfer mixture to a large bowl. Add bread paste, shallots, garlic, Thai chile, sugar, fish sauce, white pepper, salt, and chili powder, and stir until combined. Divide meat mixture into 1 1/2-ounce portions , and roll into balls. Arrange meatballs on prepared baking sheet.
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