{"id":6286,"date":"2019-05-31T00:00:00","date_gmt":"2019-05-31T00:00:00","guid":{"rendered":"https:\/\/phakhaolao.la\/story\/akha-pork-balls-luk-sin-moo-akha\/"},"modified":"2024-10-22T22:35:42","modified_gmt":"2024-10-22T22:35:42","slug":"akha-pork-balls-luk-sin-moo-akha","status":"publish","type":"story","link":"https:\/\/phakhaolao.la\/en\/story\/akha-pork-balls-luk-sin-moo-akha\/","title":{"rendered":"Akha pork balls (luk sin moo Akha)"},"content":{"rendered":"<p><strong>Ingredients\u00a0<\/strong><br \/>\n\u2022\u00a0\u00a01 \u2013 1\u00bd C for minced pork\u00a0<br \/>\n\u2022\u00a0\u00a03 cloves of garlic, peeled\u00a0<br \/>\n\u2022\u00a0\u00a0\u00bd t salt<br \/>\n\u2022\u00a0\u00a01 small green chilli (not bird\u2019s eye chilli)\u00a0<br \/>\n\u2022\u00a0\u00a0\u00be \u2013 1 t for stock powder<br \/>\n\u2022\u00a0\u00a01 sprig young guava leaves (optional)\u00a0<br \/>\n\u2022\u00a0\u00a03 T mint\u00a0<br \/>\n\u2022\u00a0\u00a03 T sawtooth herb, finger-width cluster, chopped\u00a0<br \/>\n\u2022\u00a0\u00a03 small spring onion plants, whites and greens, chopped\u00a0<br \/>\n\u2022\u00a0\u00a03 T \u00a0 Vietnamese mint, finger-width bunch, chopped or 3 small coriander plants, stalk and green, chopped (use if no Vietnamese mint)\u00a0<br \/>\n\u2022\u00a0\u00a01 T pig or duck blood (or substitute 1 tablespoon egg yolk)<br \/>\n\u2022\u00a0\u00a01 C hot water<br \/><em>Serves four as part of a Lao meal<\/em><\/p>\n<p><strong>Method<\/strong><br \/>\n1.\u00a0\u00a0Pound the garlic, chilli, salt and instant stock together with a pestle and mortar for a minute. Add the herbs, and then pound the mixture together until thoroughly blended. Add the minced pork and pound again for at least 5 minutes. Pounding breaks down the meat fibres and makes for light meat balls which stick together. Taste and add more salt if needed. Add the duck blood or egg yolk and mix together.\u00a0<br \/>\n2.\u00a0\u00a0Put the hot water in a small pot. Roll pieces of mixture into 2 cm (\u00be in) balls. Place them in the water as the balls are rolled. This stops the balls from breaking up. Set the pot on the fire, cover and simmer for up to 15 minutes until the meat balls are cooked through. Top up with water if the water level gets too low and the meat balls start to stick to the pot.<br \/>\n3.\u00a0\u00a0Remove the pot from the heat. Transfer the meat balls to a bowl and serve.<br \/>\n4.\u00a0\u00a0Accompany with sawtooth herb jeow, steamed vegetables, sticky rice and Akha chicken soup.<br \/>Information by Food from Northern Laos (<a href=\"The Boat Landing Cookbook\">The Boat Landing Cookbook<\/a>)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" alt=\"https:\/\/www.spendwithpennies.com\/easy-meatball-recipe\/\" data-entity-type=\"file\" data-entity-uuid=\"a29552e5-206f-4e80-afdc-97b637d2af95\" src=\"\/sites\/default\/files\/public\/inline-images\/%E0%BA%A1%E0%BA%B9%E0%BA%94%E0%BA%B4%E0%BA%9A.jpg\" width=\"486\" height=\"476\" loading=\"lazy\" \/>Spend with Pennies<\/p>\n<p>\u00a0<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" alt=\"https:\/\/www.spendwithpennies.com\/easy-meatball-recipe\/\" data-entity-type=\"file\" data-entity-uuid=\"37a7d753-e5d1-4564-9916-60588f9e8be3\" src=\"\/sites\/default\/files\/public\/inline-images\/%E0%BB%9D%E0%BA%B9.jpg\" width=\"486\" height=\"571\" loading=\"lazy\" \/>Spend with Pennies<\/p>\n<p>\u00a0<\/p>\n","protected":false},"template":"","format":"standard","story-type":[246],"class_list":["post-6286","story","type-story","status-publish","format-standard","hentry","story-type-meat-poultry"],"acf":{"pkl_story_headline":"The Akha typically leave this herby minced meat free-form. The Boat Landing cooks decided the dish would be more appealing, however, if the mixture were shaped into balls. The Akha include pig or duck blood in the recipe. The blood imparts a rich flavour and helps bind the other ingredients. Replace fresh blood with egg yolk if preferred.","pkl_story_authors":"Andy Souvanhphukdee","pkl_story_image":6291,"pkl_story_video":"","pkl_story_image_credits":"Food So Good Mall","pkl_story_file":null,"pkl_story_story_types":[]},"_links":{"self":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story\/6286","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story"}],"about":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/types\/story"}],"wp:attachment":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/media?parent=6286"}],"wp:term":[{"taxonomy":"story-type","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type?post=6286"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}