Who doesn’t love a meatball sub? Well, here at The Woolf’s Kitchen we felt the need to bring our own twist to the party!
We’ve added our Nam Prik Pow! Paste to the meatball mix for the most amazing aromatic burst of flavour with every bite.
Recipe and photo by Kyran McAdam
3 tbsp Woolf's Kitchen Thai Chilli Paste (aka Nam Prik Pow!) paste Handful of coriander 2 spring onions 4 garlic cloves 3 tbsp sugar 2 tbsp soy sauce 500g pork mince Neutral oil Pickles (we used some quick quick pickled carrot and cucumber) 4 hot dog buns Tomato ketchup, to garnish Sesame seeds, to garnish 1. In a blender add the Nam Prik Pow!, coriander, spring onions, garlic, sugar and soy and blitz to a paste. 2. Decant the paste into a large mixing bowl and mix together with the pork mince until everything is combined. 3. Roll the pork into balls and place on a lined tray in the fridge for 30 mins. 4. Add 2 tbsp of neutral oil to a large frying pan over a medium-high heat. Once hot, add the balls, working in batches and cook for around 3-4 mins. Turn the balls over and repeat. 5. Warm the hot dog buns up slightly in the oven on a low heat. 6. To assemble, place the meatballs into the hot dogs, along with the pickles. Finish with a generous drizzle of tomato ketchup and a sprinkling of sesame seeds.
Ingredients
Instructions