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Hoisin glazed pork meatballs

Name: Hoisin glazed pork meatballs
Cook time: 20 min
Yield: 1
Cuisine: Beijing, China

with coconut rice and charred broccolini

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: 3942kj (943Kcal)
Protein: 50g
Carbohydrate: 75g
Fat: 49g
Contains: Egg, Peanut, Soy, Sesame

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

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

Line an oven tray with baking paper. Trim the woody ends off the broccolini and place on the tray. Drizzle with oil and season with salt. Add the Chinese seasoned pork mince into a bowl, pour in half the pot of hoisin glaze and mix well. Using damp hands form the mixture into meatballs slightly smaller than a golf ball. Place the meatballs onto the tray and cook in the oven for 6 mins. Spoon remaining hoisin glaze on top of each meatball and bake in the oven for a further 5-6 mins or until cooked through.
2. 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. Once hot add the rice and cook for 2-3 mins until hot.
3. TO PREPARE THE SLAW:

Using half the carrot, peel and grate then place into a salad bowl with the sliced red and green cabbage. Roughly chop the coriander including the stalks and add to the salad bowl with half the sesame mayo. Season with salt and pepper and toss to combine. Thinly slice the spring onion on the diagonal.
TO SERVE:

Place the coconut rice into a bowl. Top with charred broccolini and hoisin pork meatballs. Finish with a spoon of slaw, a sprinkle of spring onion and toasted peanuts and crispy shallots. Serve with remaining sesame mayo.