Jimmy O. Yang’s Pork Meatball Curry

🥘 Ingredients

• black pepper
  ½ tsp
• coconut milk
  1½ cup
• cooking oil
  2 tbsp
• curry powder
  2 tsp
• garlic
  3 cloves
• ginger
  1 tbsp
• ground pork
  12 oz
• jasmine rice
  ¾ cup
• lime
  2 unit
• onion
  1 unit
• panko breadcrumbs
  ¼ cup
• salt
  ¾ tsp
• scallions
  4 unit
• shredded carrots
  2 c
• sugar
  2 tsp
• sweet thai chili sauce
  3 tbsp
• veggie stock concentrate
  1 tsp
• water
  1¼ cup

🍳 Cookware

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

1. 

   1

   Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Zest and quarter one lime ; halve the other. Trim scallions ; thinly slice the whites crosswise. Halve the greens lengthwise without cutting 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, then drain and pat dry with paper towels. Peel and mince ginger . Peel and mince garlic . Halve, peel, and finely dice onion .

   lime: 2 unit, scallions: 4 unit, ginger: 1 tbsp, garlic: 3 cloves, onion: 1 unit
2. 

   2

   In a large bowl , combine shredded carrots , juice from the halved lime, sugar , salt , and black pepper . Cover with plastic wrap and microwave ⏱️ 30 seconds . Set aside until ready to serve, stirring occasionally.

   shredded carrots: 2 c, sugar: 2 tsp, salt: ¾ tsp, black pepper: ½ tsp
3. 

   3

   In a small pot , combine jasmine rice , water , and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   jasmine rice: ¾ cup, water: 1¼ cup
4. 

   4

   In a second large bowl , combine ground pork , panko breadcrumbs , scallion whites, ginger, garlic, salt, and pepper. Form into 10-12 1½-inch meatballs. Place meatballs on a lightly oiled baking sheet . Roast on top rack until cooked through ⏱️ 14 minutes .

   ground pork: 12 oz, panko breadcrumbs: ¼ 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; cook, stirring occasionally, until browned ⏱️ 4 minutes . Season with curry powder , salt, and pepper. Cook, stirring occasionally, until fragrant ⏱️ 30 seconds .

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

   6

   Stir in coconut milk , sweet thai chili sauce , veggie stock concentrate , ¼ cup water, juice from two lime wedges, and a pinch of lime zest. Bring to a boil, then reduce heat to medium low. Simmer until thickened ⏱️ 2 minutes . Taste and season with salt and more lime juice if desired. Turn off heat; add meatballs and stir to coat with the curry sauce.

   coconut milk: 1½ cup, sweet thai chili sauce: 3 tbsp, veggie stock concentrate: 1 tsp
7. 

   7

   Divide rice, meatballs with coconut curry sauce, and pickled carrots between shallow bowls. Garnish with scallion greens. Serve with remaining lime wedges on the side.