Mridula Recipe – Steamed Pork Balls

Serves 4


  • 450g/1lb lean minced  pork
  • 5cm/2″ cube of root ginger, peeled and finely grated
  • 2-3 green chillies, finely chopped (deseeded if wished)
  • 1 tsp salt or to taste
  • 15g coriander leaves and stalks, finely chopped 
  • 2 spring onions , finely chopped
  • 1 egg, beaten


This recipe is based on a traditional Tibetan recipe known as Momo.  I have created this recipe using lean pork and omitted the covering made of plain flour, in order to make it suitable for those with a wheat allergy/intolerace.  Small balls (koftas) are made with the minced pork and steamed.  It has ravishing flavours.  


Put the mince in a mixing bowl and add the remaining ingredients.  Mix well and chill for 30 minutes.  Shape the mixture into small balls (koftas) about the size of a walnut.  You should have about 8 balls.  Dip your hands in cold water from time to time to stop the meat paste sticking to your fingers.

Put the meatballs into a steamer and cook for 15-20 minutes.  If you do not have a steamer, put the meatballs on a plate and place on a rack.  Cover the pan and steam as above.  Remove from the heat and serve hot or cold with a fresh tomato or tamarind chutney.