Wednesday, October 15, 2014

Papaya and Kale Salad with Pan-Fried Wild Boar Meatballs (serves 1-2)


This is the last of my wild boar meatballs and I figured out how to extend another meal from just 2 balls.   I divided each ball into 4.  This gave me 8 tasty little balls!  I pan-fried them for about 6-8 minutes until they are cooked and brown. Pan-fried seemed to taste better as it kept the juices in. Grilling them added a smoky flavor but the meat was a bit on the drier side.

Papaya and Kale Salad with Pan-Fried Wild Boar Meatballs

Ingredients:

1/2 small papaya, peeled, shredded, washed and squeezed out water
6-8 dinosaur kale tips, washed, drained and sliced
6-8 large mint leaves, washed and hand torn
2 wild boar meatballs, divide each ball into 4 smaller balls and pan-fried until cooked and brown
1 tomato, sliced (garnish)
Roasted peanuts, chopped (garnish)
Drizzle with Vietnamese dipping sauce II (recipe follows) according to your taste

Method:

1) Mix papaya, kale, and mint leaves well.
2) Add the boar meatballs and tomato slices.
3) Sprinkle roasted peanuts on top.
4) Drizzle with some Vietnamese dipping sauce (use as little or much according to your taste).


Vietnamese Dipping Sauce II

Ingredients:

7 Tbsp white vinegar
3 Tbsp water
2 Tbsp fish sauce
3 Tbsp sugar
1 garlic clove, minced
chili pepper (optional)

Method:

Mix all ingredients well.

*Adjust ingredients to your taste.

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