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Hoison glazed pork meatballs

Name: Hoison glazed pork meatballs
Cook time: 20 min
Yield: 2
Cuisine: Beijing, China

with coconut rice, sesame slaw 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: 4314kj (1031Kcal)
Protein: 44g
Carbohydrate: 71g
Fat: 56g
Contains: Soy, Sesame, Peanut, Egg

Serving Amount:

Serves 2 people

Cooking Instructions:

Before cooking:

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

Trim the ends off the broccolini and discard. Place the broccolini onto an oven tray lined with baking paper and drizzle with olive oil and season with salt and pepper. Add the pork mince into a bowl with the pot of Chinese spices and 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 oven tray with the broccolini 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 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.
3. TO PREPARE THE SLAW:

Peel and grate the carrot 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 1/2 pot of sesame mayo and season with salt and pepper. Thinly slice the spring onion on the diagonal.
To serve:

Divide the coconut rice between bowls. Top with charred broccolini and hoisin pork meatballs. Finish with a spoon of slaw,a sprinkle of sliced spring onion and toasted peanuts and crispy shallots. Serve with sesame mayo.