Savoury Pork and Sago Balls

Serves 15 - 20 balls
Time 10 minutes


500g minced pork

3 garlic cloves

3 tbsp. shallots, chopped

2 tbsp. honey

1 tsp. pepper, freshly ground

1 tbsp. fish sauce, no MSG added

1 tbsp soy sauce

1 tsp. sesame oil

50g roasted cashews, roughly chopped

¼ cup coriander

¼ cup sesame seeds. toasted

300g sago, washed


Dipping Sauce

4 tbsp soy sauce

1 tbsp mint

1 tbsp coriander

1 chilli, chopped into strips


In a food processor, add the garlic, shallots, pork, honey, pepper, fish sauce, soy sauce, sesame oil, cashews, coriander, chilli and blend until it becomes a paste consistency.

Soak the sago in 2 cups hot water for 10–15 minutes until amalgamated. Mix the toasted sesame seeds with the sago.

Wet your hands and gather up about a heaped tablespoon of sago, flattening it out in your hand to a thin disk. Put a spoonful of the pork mixture into the middle and gather up the edges to form a sealed ball, rolling the ball smooth in your hands.

Steam the balls in a steamer for 15 minutes or till translucent. Cool a little and serve on lettuce leaves, with the dipping sauce and garnish with coriander and chilli strips.