One of the great gifts from entering the blogging arena are the friends one can make as a result. It's incredible how attached you can become to people you've never seen face to face but I suppose there's a certain amount of safety in the anonymity too. As fate would have it, I was lucky enough to meet a fellow blogger at the Dentist's office in Waldport during our vacation last month when I was in getting my broken crown inspected and Lorraine has become someone I visit regularly through her blog Figs and Artichokes. We share an amazing list of similarities including but not limited to what appears to be an extensive cookbook collection, a passion for cooking, and a high regard for Julia.
I had a pound of ground pork languishing in the freezer and was inspired by a post on her blog for Pork on a Stick. Unfortunately I was lacking a couple of key ingredients and laziness combined with a very hot day and a car with no AC prevented me from heading out to Lee Lee's to purchase the missing items so I branched out in another direction.
Ground pork combined with green onions, cilantro, garlic, and fresh ginger along with a little hoisin, soy sauce and lime juice made for perfect little nuggets of flavor perched on a bowl of soba noodles. I can't claim the flavors as Thai, Vietnamese, Japanese or Chinese which is why I've labelled these as Asian flavored - but whatever, they made for a fabulous Pink Mountain Friday in JBugs Kitchen. Along with a couple of tall gin and tonic's it was pure unadulterated yahoo it's the weekend bliss.
By the way for those of you who are unfamiliar with "Pink Mountain Fridays", there's a little ditty known to Tucsonians "when the mountains are pink, it's time to drink" and we celebrate the start of as many weekends as we can with a libation and a munchie like dinner.
Asian Pork Meatballs
1 pound lean ground pork
3 green onions finely chopped
1/4 cup chopped cilantro
2 tablespoons minced ginger
1 clove garlic, minced
1 tablespoon hoisin sauce
1 tablespoon soy sauce
Juice and rind of half a lime
1/2 teaspoon lemon pepper seasoning
1 teaspoon brown sugar
1/2 teaspoon Sriracha
1 egg white
1/2 cup fresh bread crumbs
Flour (I used Wondra instant blending flour)
Combine ground pork with other ingredients excluding flour and form into 1 inch balls. Place on a sheet pan and refrigerate for a minimum half hour. Heat a heavy skillet over medium high heat and add oil to coat bottom lightly. Coat meatballs lightly with flour and shake off excess. When oil is shimmering add meatballs and cook until browned on all sides and firm to touch (about 6 minutes). Yields 24 meatballs. Download Asian Pork Meatballs
A year ago - Salmon Club Sandwich with Pesto
Two Years Ago - Asian Glazed Salmon