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What's Cooking: March 25

Liana Robberecht, executive chef at the Calgary Petroleum Club, makes ginger-pork meatballs on rice noodle salad. 
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Recipe - Ginger-Pork Meatballs on Rice Noodle Salad

Yield: Approximately four salads.

Ginger-Pork Meatballs - ingredients:

1 pound lean ground pork
¼ cup finely chopped sweet white onion
2 tablespoons low-sodium soy sauce
4 teaspoons grated, peeled fresh ginger
4 tablespoons sweet chili sauce
1 large egg, lightly beaten
2 tablespoons sesame oil
½ teaspoon fish sauce
¼ teaspoon lemon juice
½ teaspoon cracked black pepper
1 green onion, finely sliced
½ cup fresh cilantro (optional)


Mix all the ingredients together.  Form small meatballs.  (Should make about 12 meatballs)  Poach until cooked through, about 15 minutes.

Poaching Liquid:

Water - enough to fill ¾ of a medium size pot.  Add 1/3 cup low-sodium soy sauce.  Bring to a boil, then reduce to a simmer.

Rice Noodle Salad - ingredients:

4 ounces thin rice noodles
1 tablespoon rice wine vinegar
1 tablespoon Asian fish sauce
zest & juice from one lime
¼ teaspoon salt
1 medium carrot, coarsely shredded
2 green onions, thinly sliced crosswise
¼ cucumber, seed removed, thinly sliced
½ apple, thinly sliced
2 cups iceberg lettuce, chiffonade (thinly sliced)
1 cup loosely packed mixed fresh cilantro, mint, and/or basil leaves (torn, if large)


Soak noodles in hot water for 10 minutes.  Drain in a large sieve.

Whisk together the vinegar, fish sauce, lime zest & juice and salt in a large bowl until well mixed.  Add the noodles, carrot, green onions, cucumber and apple.  Toss to combine.

Place the iceberg lettuce on a plate, then the noodle mixture, then the ginger-pork meatballs, finishing with the mixture of fresh herbs. 


* (You can substitute ground beef, chicken or turkey, for the pork if you wish.)

Will pair well with a light crisp beer or a variety of white wines.

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