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Thai Pork Balls with Crunchy Noodles
 
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Thai Pork Balls with Crunchy Noodles Recipe is infused with nam pia, a pungent fermented fish sauce, then coated with rice noodles and deep-fried until crunchy and served with a Sweet and Fiery Dipping Sauce in this tasty tasty Thai pork recipe.


INGREDIENTS
1 pound lean ground pork
1 tablespoon minced garlic
1 tablespoon freshly ground black pepper
1 teaspoon salt
1/4 cup nam pia
3 to 4 ounces rice stick noodles (available in Oriental markets)
2 eggs, lightly beaten
Peanut oil for deep-frying
For Sweet and Fiery Dipping Sauce:
2 cups white vinegar
2 cups sugar
1 tablespoon salt
6 cloves garlic, minced
8 small, fresh red chiles,finely sliced


DIRECTIONS
1: In a bowl mix together pork, garlic, pepper, salt, and nam pla. Shape into 16 small balls.
 
2: Cook noodles 1 1/2 minutes in plenty of boiling salted water; drain and rinse under cold water.
 
3: Dip each pork ball into beaten eggs, then wrap in boiled rice noodles, pressing firmly to make noodles adhere. Heat oil in a deep skillet or wok to 375°F. Fry balls a few at a time until they are crisp and browned. Drain briefly on paper towels, then serve hot with Sweet and Fiery Dipping Sauce.
 
4: Sweet and Fiery Dipping Sauce: Put vinegar, sugar, salt, garlic, and chiles in a saucepan. Bring to a boil, stirring. Remove from heat and let cool. Serve at room temperature. For a slightly milder version, strain out chiles after boiling.
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