The large Chinese population in Malaysia has meant that pork is a regular item on menus. This has spread over into Singapore as popular street food. We have used our Malay Kuantan Dipping Chicken blend, and the sauce is delicious drizzled over plain rice and a simple salad. serves 4

1 carton Malay Kuantan Dipping Chicken spice blend
a large handful of coriander, chopped
500g minced pork
125ml white or coconut vinegar
2 cloves garlic, crushed
2 tbsp brown sugar
1 red chilli, finely sliced
To serve, plain rice and a bean salad (french, broad or edamane, or a mixture)

Mix the spices, pork and coriander in a bowl and make into about 16 meatballs. Chill.
Heat the other ingredients in a small pan until the sugar has dissolved. Bring to the boil and simmer until slightly thickened. Leave to cool.
When you are ready to eat, heat a little oil in a frying pan or wok and cook the meatballs, turning regularly, for about 15 minutes.
Serve warm with rice and a plain salad, drizzling the sauce sparingly over everything.

Cook’s notes

Try serving the meatballs in a large lettuce leaf with a little sauce, and eat with your hands.