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Hoisin glazed pork meatballs

Name: Hoisin glazed pork meatballs
Cook time: 20 min
Yield: 4
Cuisine: Beijing, China

with coconut rice, sesame slaw and charred broccoli

Ready in around 20 mins

RECIPE FACT:

Beijing’s history can be traced back 3,000 years. It’s about as old as London, six times older than New York, and ten times older than Sydney.

Nutritional Info:

Energy: 3266kj (780Kcal)
Protein: 43g
Carbohydrate: 63g
Fat: 33g
Contains: Soy, Sesame, Peanuts

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210°C fan bake.
1. TO COOK THE MEATBALLS:

Add the pork mince into a bowl with the pot of GF Chinese spices and half the pot of GF hoisin glaze and mix well. Using damp hands form the mixture into meatballs slightly smaller than a golf ball. Place the meatballs onto an oven tray lined with baking paper and cook in the preheated oven for 8 mins. Spoon remaining hoisin glaze on top of each meatball and bake in the oven for another 5 mins.
2.TO PREPARE AND COOK THE BROCCOLI:

Cut the broccoli in to small bite size pieces and discard. Place the broccoli onto an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper then cook in the preheated oven for 8-10 mins, until cooked through.
3. TO PREPARE THE SLAW:

Peel and grate the carrots and place into a serving bowl with the sliced red and green cabbage. Roughly chop the coriander leaves and stalk and add to the carrot and cabbage along with ½ tbsp of olive and season with salt and pepper. Toss before serving. Thinly slice the spring onions on the diagonal and set aside.
4. TO HEAT THE RICE:

Microwave option (preferred): Open the bag of steamed coconut rice breaking up any clumps by squeezing gently on the bag and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed coconut rice, breaking up any clumps by squeezing gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the rice and cook for 2-3 mins until hot.
TO SERVE:

Divide the coconut rice and slaw between bowls. Top with charred broccoli and hoisin pork meatballs. Sprinkle with sliced spring onion and toasted peanuts and crispy shallots.