An Asian inspired dish using pork mince with spring onions, glazed with a sweet sauce.
500g Pork Mince
3 Spring Onions, finely chopped
10g Fresh Coriander, finely chopped
10g Fresh Ginger, peeled and grated
1 Red Chilli, finely chopped (with seeds)
2 Garlic Cloves, peeled and minced
10ml Soy Sauce
30ml Sweet Chilli Sauce
60ml Soy Sauce
Juice of 1 Lime
2 tsp Tomato Purée
1 Spring Onion, finely sliced
30g Dry Roasted Peanuts, finely chopped
Sunflower Oil to fry
Make the meatballs
Place the mince in a bowl and add 3 spring onions, garlic, chilli, ginger and coriander along with 10ml of the soy sauce and mix well.
Divide the mixture in 12 balls and pop in the fridge to chill for 30 minutes.
Make the glaze
In a small saucepan add the chilli sauce, 60ml of the soy sauce, honey, lime juice and tomato purée and heat through.
Season with some white pepper, then leave to one side.
In a large pan fry the meatballs in a little oil for about 15 minutes until browned all over, then drain off any surplus oil.
Add the glaze to the pan and gently heat through for a few minutes.
Serve immediately, sprinkled with the sliced spring onions and chopped nuts.
Great served with noodles or rice.