This week’s a new favourite inspired by travels to Italy. My take on the meatball, using delicious local pork belly. Like all Italian food, good quality fresh ingredients are crucial. The chilli and Kampot pepper give the dish a bit of an Asian kick, the vinegar adds a note of sourness.
VEASNA’S PORK BELLY MEATBALLS
ប្រហិតពោះសាច់ជ្រូកបីជាន់បារាំង

Ingredients (គ្រឿងផ្សំ)

500g Pork Belly (សាច់ជ្រូកបីជាន)
500g Tomatoes (ប៉េងប៉ោះ)
1 Onion (ខ្ទឹមបារាំង)
200g Tomato Paste (គ្រឹងប៉េងប៉ោះ)
2 Red Chilli (ម្ទេសក្រហមពីរ)
2 tsp Chicken Stock (ម្សៅសាច់មាន)
1 tsp Salt (អំបិល)
2 tsp Pepper (ម្រេច)
2 cups Water (ទឹក)
2 tbsp Vinegar (ទឹកខ្មេះ)
Parmesan Cheese (ឈីស)