Jimmy O'Yang's Pork Meatball Curry

🥘 Ingredients

• black pepper
  1 tsp
• coconut juice
  2 unit
• cooking oil
  1 tsp
• curry powder
  2 tbsp
• garlic
  2 clove
• ginger
  2 thumb
• ground pork
  20 oz
• jasmine rice
  1.5 c
• lime
  4 unit
• onion
  2 unit
• panko breadcrumbs
  ½ cup
• paper towels
• salt
  1 tsp
• scallions
  4 unit
• shredded carrots
  8 oz
• sugar
  2 tbsp
• sweet Thai chili sauce
  2 oz
• veggie stock concentrate
  2 unit

🍳 Cookware

• large bowl
• small pot
• large bowl
• baking sheet
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Zest and quarter one lime ; halve the other lime (for 4 servings, zest and quarter two limes; halve the remaining two). Trim scallions ; thinly slice whites crosswise. Halve greens lengthwise (making sure not to cut all the way through), then open like a book. Lay flat, then slice lengthwise into very thin strips. Soak in a bowl of ice water until they curl; drain and pat dry with paper towels . Peel and mince or grate ginger . Peel and mince or grate garlic . Halve, peel, and finely dice onion .

   lime: 4 unit, scallions: 4 unit, paper towels, ginger: 2 thumb, garlic: 2 clove, onion: 2 unit
2. 

   2

   In a large bowl , combine shredded carrots , juice from halved lime, 2 tsp sugar , salt , and black pepper (juice from both halved limes and 4 tsp sugar for 4 servings). Cover with plastic wrap and microwave until softened, ⏱️ 30 seconds . Set aside to marinate anything, stirring once or twice.

   shredded carrots: 8 oz, sugar: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   In a small pot , combine jasmine rice , 1 1/4 cups water (2 1/4 cups for 4 servings), and a pinch of ß alt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15-18 minutes . Keep covered off heat until ready to serve. TIP: If you have a rice cooker, feel free to use it instead of cooking your rice on the stove.

   jasmine rice: 1.5 c
4. 

   4

   In a second large bowl , combine ground pork , panko breadcrumbs , scallion whites, ginger, garlic, black pepper, ¾ tsp salt (1½ tsp for 4 servings), and pepper. Form into 10-12 1 1/2-inch meatballs (20-24 meatballs for 4 servings). Place meatballs on a lightly oiled baking sheet . Roast on the top rack until cooked through, ⏱️ 14-16 minutes .

   ground pork: 20 oz, panko breadcrumbs: ½ cup
5. 

   5

   Once meatballs have roasted 5 minutes, heat a large drizzle of cooking oil in a large pan over medium-high heat. Add onion and cook, stirring occasionally, until browned, ⏱️ 4-6 minutes . Season with 2 tsp curry powder (4 tsp for 4 servings), salt, and pepper. TIP: Use more curry powder for extra flavor! Cook until fragrant, ⏱️ 30-60 seconds .

   cooking oil: 1 tsp, curry powder: 2 tbsp
6. 

   6

   Stir in coconut juice , sweet Thai chili sauce , veggie stock concentrate , 1/4 cup water, juice from two lime wedges, and a few pinches of lime zest (1/3 cup water and juice from four lime wedges for 4 servings). Bring to the boil, then reduce heat to medium low. Simmer until thickened, ⏱️ 3-4 minutes . TIP: If curry seems too thick, stir in splashes of water as needed. Season with salt and more lime juice if desired, and squeeze in extra lime juice. Remove from heat; add meatballs and stir to coat with coconut curry sauce. If sauce is done about before meatballs finish roasting, remove sauce from heat and cook directly.

   coconut juice: 2 unit, sweet Thai chili sauce: 2 oz, veggie stock concentrate: 2 unit
7. 

   7

   Divide rice, meatballs with coconut curry sauce, and pickled carrots between shallow bowls. Garnish with scallion greens. Serve with additional lime wedges if needed. TIP: For extra zing, drizzle with hot sauce or scatter thinly sliced chili over top before serving. Ground Pork is fully cooked when internal temperature shows 165°F.