Meatball Satay With Chinese Cabbage Salad - cooking recipe

Ingredients

1 None slightly stale bread roll, torn into pieces and soaked in water
1 1/3 lbs ground pork or beef
1 None egg, beaten
2 tbsp soy sauce
1 clove garlic, peeled and minced
1 1 inch piece fresh ginger, peeled and minced
2 None onions, peeled and finely diced
4 tbsp oil
1/2 cup vegetable stock
8 tbsp peanut butter
1 tbsp peanuts, chopped
1 lb Chinese cabbage, cut into strips
2 None green onions, sliced
1 8 oz can pineapple chunks, drained, juice reserved
1 None red chili, seeded and finely chopped, plus extra whole chillies for garnish
2 tbsp white wine vinegar

Preparation

To make the meatballs, squeeze out the bread and place in a bowl with the pork or beef, egg, soy sauce, garlic, ginger and half the onion. Season with black pepper and knead well. Form into 24 balls. Heat 1 tbsp oil in a frying pan and fry the meatballs over a medium heat for 6 mins, turning. Drain on paper towels and allow to cool slightly.
To make the sauce, heat 1 tbsp oil in a saucepan and saute the remaining onion. Add the stock and bring to a boil. Stir in the peanut butter and season with salt and black pepper. Pour into serving bowls and sprinkle with the peanuts.
To make the salad, mix the cabbage, green onions and pineapple. In a separate bowl, mix the chili, vinegar, 2 tbsp oil and 4 tbsp pineapple juice. Season with salt and black pepper and mix into the cabbage salad.
Thread the meatballs on to wooden skewers, 3 per skewer. Serve with the cabbage salad and peanut sauce.