Spicy Pork Balls

Thai Meat Balls

Tod Man Muu Sab

Serves 2 Cooks in 50 minutes Difficulty EASY

I was a bit stuck knowing the English name for this dish. Everyone in Thailand would simply call the dish Tod Man Muu Sab. There’s also Tod Man Muu, which is the same but without the curry paste. There is Tod Man Gung, which uses shrimp and the more famous Tod Man Bplaa which is made with fish.

Tod Man Bplaa is easier to translate, in English this would be fish cakes. Spicy pork cakes sounds strange so Spicy Pork Balls it is, like meat balls I guess.

Anyway the name of the dish is not so important, just remember Tod Man Muu Sab if you want to try it in Thailand. What is important is this dish is simple and delicious. Very delicious and uses only a few (hopefully) easy to source ingredients so I really hope you try this one at home.

If you did want to make Tod Man Bplaa, the more famous Thai Fish Cakes, just replace the pork with your favourite fish and do not use any water. Many Asian supermarkets sell fish paste already blended so you can skip the blending part and just mix everything together.

At my Thai cooking class here in Khao Lak I usually teach how to cook the shrimp cakes. Whatever your favourite Tod Man ….. is, don’t forget some sweet chilli sauce for dipping.


  • 500g minced pork
  • 2-3 tbsp red curry paste
  • 1 egg
  • 30g potato flour
  • 1/2 tbsp baking powder
  • 1 1/2 tbsp fish sauce
  • 2 tbsp sugar
  • 1 tsp chicken stock
  • 150ml cold water
  • 5 long beans, sliced
  • 10 lime leaves, finely sliced
Tod Man Muu ingredients
What you will need.


  1. Add the minced pork, red curry paste, egg, potato flour, baking powder, fish sauce, sugar, stock and cold water into a blender and blend to a paste.
  2. Add the long beans and lime leaves and mix well. Leave the mixture for 30 minutes in the fridge.
  3. Make the mixture into balls approximately 2cm in diameter.
  4. Heat up some oil in your wok, enough so you can deep fry the pork balls.
  5. Deep fry the pork balls until they are a nice golden colour. Drain well.

To Serve

Serve on a plate with some coriander leaves and sweet chilli sauce.

Hope you enjoy my Tod Man Muu Sab by Apple 🍎 Riverside Thai Cooking in Khao Lak.

6 thoughts on “Spicy Pork Balls”

  1. Hi Apple

    Really nice of you to include me, this recipe looks fantastic and easy to make ( I need it easy!!!)
    I will definitely be trying it very soon.
    Hope you’re well.
    We are really missing Thailand.


  2. Hi Apple,
    It’s nearly 2 years since we visited, so we made the recipe tonight as a happy memory. We made with chicken thigh as we don’t eat pork – totally delicious thank you so much!
    Viv and Rob in England

    • Thank you Viv and Rob, so nice that you remember our class and enjoyed my recipe 🙂

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