Ingredients
- Pork ball centre: 1 block of S & B Golden Curry mix - heat of choice
- 70g butter
- Pork balls: 500g pork mince
- 1 Tbs ginger minced
- 1/2 Tbs Worcestershire
- Crumbing: 1 egg
- 1 cup panko crumbs
- Oil to deep fry + extra for frying
- Curry: S&B Golden Curry mix - remainder of box
- 2 cloves garlic crushed
- 2 Potatos - cut into chunks
- 2 Carrots chopped chunky on bias
- 2 Brown onions - cut into wedges
- 1/2 cup of grated apple
- 1 Tbs Honey
- 1 Tbs Soy Sauce
- 4-5 cups water
- Rice or noodles of choice
Method
- Make Butter at least 1/2 hr ahead: In a small bowl, place 70g butter and one block of golden curry. Microwave until butter is melted.
- Curry block will melt into butter. Mix well and place in fridge. After 15 mins stir well. Butter will seperate and needs to be reincorporated with the curry mix. At 30 min stir again.
- Leave in fridge until ready to use. It should be hardened. If still a little soft can be put in freezer for a few minutes for butter to solidify. If it is not cold and hard enough it will be a gooey mess.
- In a mixing bowl, mix all pork ball ingredients together. Form into balls approx. size of 50 cent piece in diameter. Place in fridge with butter mix.
- Peel and chop potato, carrot and onion. Beat egg in a bowl and place breadcrumbs in a seperate bowl.
- Take pork balls and butter mix out of the fridge. Loosen the butter mixture so you can scoop a 1/4 teaspoon mixture at a time for each ball. You can put a little more if doesn’t look enough, but start with 1/4 teaspoon.
- With the pork ball in palm of your hand make an indent into the pork ball with your finger/thumb, and make it big enough to insert the curry mix. Close up the ball, making sure there aren’t any gaps. Gently roll back into the shape of a ball. Place on a seperate plate so you know which balls you have put curry into. Continue with all balls and put back into the fridge while you put the curry on.
- In a seperate pan heat oil on med high heat. Add onions and cook until translucent and golden. Add garlic and fry for 30 seconds. Add potato and carrot stir frying for 1 min.
- Add water, apple, honey & soy sauce. Mix well ensuring the vegetables are just covered (don’t use all the water if not needed). Bring to boil and continue to cook with heat turned down low until vegetables are tender. Approx. 20mins
- While curry is cooking crumb pork balls. Dip each ball into egg and then roll in panko crumbs. You can use your hands to gently make sure the balls are completely coated.
- Check curry by putting a skewer into veg. If the skewer goes easily in its ready. Turn off heat and let curry blocks melt into vegetables ensuring they are completely dissolved. Add any leftover butter mix as well. Place lid on to keep warm.
- Place oil in a suitable pot for deep frying and bring to frying temp - 170/180C, or when wooden chop stick bubbles when placed in oil.
- Fry balls in batches until golden brown. They should take around 5- 6 mins to cook. Drain on paper towels.
- Turn curry back on simmer, stirring to ensure all curry is melted and warmed through for 2-3 mins.
- Serve curry and pork balls over rice or noodles of choice.
Product used in recipe
- S&B - Golden Curry Hot
