• 1 handful of fresh mint
    • 1 handful of fresh cilantro
    • 1 lb of ground pork
    • ½ cup of fresh chopped chives
    • 2 garlic cloves, chopped
    • 1/2 fresh red chili
    • 1 tablespoon of fish sauce
    • 2 tablespoon of brown sugar
    • 1 tablespoon soy sauce, plus more for serving
    • 1 tablespoon of vinegar
    • 1 teaspoonful of grated fresh ginger
    • Olive oil
    • Bibb lettuce, separated into individual leaves, for serving
    • A pinch of salt, to serve
    • A pinch of black pepper, to serve
Vietnamese Pork

  1. Preheat the oven to 356ºF.
  2. In a large bowl combine the pork meat, chopped garlic, fish sauce, a pinch of brown sugar, salt and pepper, vinegar, soy sauce and the ginger, until you get a smooth paste. Add the chopped chives and mix gently.
  3. Put flour in your hands and with a pinch of flour, make some balls with the 2 tablespoon of pork per ball. Chill the meatballs in the fridge for 30 minutes.
  4. Preheat a pan over medium heat. Add olive oil and brown the meatballs on all sides.
  5. Now place the meatballs on a oven dish and bake for another 8 to 10 minutes in the oven.
  6. Serve the cooked meatballs in fresh lettuce leaves wrapped with some mint and cilantro inside. Serve them with additional soy sauce.

Sauvignon Blanc or Carmènére