Vietnamese Pork Meat Balls - Nem Nuong
Nem nướng is a flavourful grilled pork dish with a blend of sweet and savory flavours that can be eaten with rice, vermicelli noodles, in a bánh mì, or on its own. It's versatility makes it a great option for meal prepping
Equipment
- Convection Oven Or airfryer
Ingredients
- 1 kg Pork mince
- 2 cloves Chopped garlic
- Chopped green onions
- 1 Diced shallot
- 1/2 tsp of black pepper
- 3/4 cup of curing powder this can be purchased in Asian markets
Instructions
- Combine the chopped garlic, green onions, and diced shallots in a bowl.
- Add the minced pork, black pepper and curing powder to the bowl.
- Mix well using your hands. Punch the seasoned mince so it gives a better texture.
- Assemble a small ball of mince (1x1x1cm) and microwave for 15 seconds to determine if more curing powder is needed.
- Let the meat sit (cure) overnight in the fridge. If you are on a time crunch, please allow a minimum of 30 minutes for curing.
- Assemble the pork mince into ball shapes.
- Pre-heat oven to 210°C for 5 minutes.
- Assemble the pork balls and ensure the balls are not touching.
- Cook the meatballs for 15 minutes at 210°C . Flip, and cook for another 10 minutes, or until lightly charred.
- Serve with vermicelli noodes, rice or banh mi.
Notes
You can use the same cooking parameters as for the convection oven if cooking in an air fryer.
For optimal flavour, let the seasoned meat sit overnight in the fridge. At the bare minimum, let the seasoned meat marinate for a minimum of 1 hour.