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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 sweet stem 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: 4,599kJ (1,099kcal)
Protein: 46g
Carbohydate: 72g
Sugars: 24g
Fat, total:67g
Saturated:20g
Sodium:1,857mg
Contains:Eggs, Peanuts, Sesame, Soy

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO COOK THE SWEET STEM BROCCOLI AND MEATBALLS:
Line an oven tray with baking paper. Trim the woody ends off the sweet stem broccoli and place on the tray. Drizzle with oil and season with salt. Add the Chinese seasoned pork mince into a bowl, pour in half of the 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 the 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. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the rice and cook for 2-3 mins until hot.
3. TO PREPARE THE SLAW:
Peel and grate half the carrot then place into a salad bowl with the sliced red and green cabbage. Add half of the sesame mayo, season with pepper and toss to combine. Thinly slice the spring onion on the diagonal.
TO SERVE:
Spoon the coconut rice and slaw into a bowl. Top with charred sweet stem broccoli and hoisin pork meatballs. Drizzle over remaining sesame mayo and sprinkle with spring onion, toasted peanuts with crispy shallots.