Hoisin glazed pork meatballs
Ready in around 20 mins
- Energy: 3942kj (943Kcal)
- Protein: 50g
- Carbohydrate: 75g
- Fat: 49g
- Contains: Egg, Peanut, Soy, Sesame
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:
Peel and grate the carrot and 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.
Divide the coconut rice between bowls. 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 remaining with sesame mayo.
- 1 pack of Chinese seasoned pork mince
- 1 pack of steamed coconut rice
- 1 pot of hoisin glaze
- 1 pot of sesame mayo
- 1 pack of toasted peanuts and crispy shallots
- 1 pack of sliced red and green cabbage
- 1 bag of broccolini
- 1 carrot
- 1 spring onion
- 1 bag of coriander