INGREDIENTS

Fatty Pork Mince

1kg

Brown onion (finely chopped)

Garlic cloves (minced)

Chicken Bouillon

2tsp

Fish sauce

2Tbsp

Sugar

1.5tsp

Salt

1/2tsp

Black Pepper

1/2 tsp

*For the sauce*

Canola oil

3Tbsp

Annatto seeds

1Tbsp

Brown onion (finely chopped)

Garlic cloves (finely chopped)

6-8

Tomato paste

2Tbsp

Tomato Sauce

2Tbsp

Fish sauce

1/2Tbsp

Salt & Pepper

To taste

Tomatoes (skin removed & finely chopped)

Fresh coriander

To garnish

Spring onion (sliced)

To garnish

Add all meatball ingredients into a medium sized bowl and mix well. Cover and chill for 30mins.
Form 25 meatballs from your marinated mince (I used a ¼cup ice cream scoop do this quickly). Place meatballs on heatproof plates then steam for 10 minutes. Make sure you keep the juices collected at the bottom of your plates.
To make the sauce, heat 3T oil in a deep large skillet or wok. Add annatto seeds and stir to release their colour. This will only take a minute or two. Be careful not to burn your seeds. Turn off the heat, remove the seeds and discard.
Heat the vibrantly coloured oil in the wok and add the onions. Sweat down the onions on medium heat then add garlic. When the garlic is fragrant, add tomato paste and saute for 30 secs. Add tomato sauce and fish sauce and saute for 30 secs. Add chopped tomatoes and mix through before adding back the steamed meatballs into the sauce. Pour in all of the steaming liquid. Cover and simmer on low for about 20 mins.
Season to taste, garnish with spring onion and coriander, then enjoy!