Spring onions, extra, cut into 4cm lengths, for serving
Coriander, for garnishing
Method
Combine the pork, breadcrumbs, extra chopped spring onion, Vegemite, ginger, extra garlic and eggs in a bowl and gently mix. Shape into small balls
Heat a frying pan over medium heat and spray with oil. Cook the pork balls, in batches, for 10-15 minutes or until cooked through. Keep warm while cooking remainder. Thread onto skewers with extra spring onions and serve with the Nam Jim for dipping
Nam Jim
Ingredients
1/2 cup chopped coriander
6 cloves garlic, crushed
4 long green chillies, finely chopped
4 spring onions, finely chopped
1/3 cup vegetable oil
Juice of 2 limes
2 tablespoons fish sauce
2-3 tablespoons brown sugar, or to taste
Method
Combine the coriander, garlic, chilli, spring onions, oil, lime juice, fish sauce and sugar to taste to make the Nam Jim. Chill
