Asian-Glazed Pork Meatballs
with Rice, Pear Slaw & Peanuts- Gluten
- Molluscs
- Wheat
- Eggs
- Peanuts
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
Is there really anything better than slapping some perfectly-doused, Asian-glazed meatballs onto a bed of fluffy jasmine rice, We certainly don't think there is, but we will let you be the judge of that!
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
3 clove
garlic
1 packet
ginger paste
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
pork mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
garlic aioli
(Contains: Eggs;)
1 bag
slaw mix
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Wheat, Gluten, Soy, Milk, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1
pear
Not included in your delivery
1
olive oil
1.25 cup
water (for the rice)
¼ tsp
salt
1
egg
(Contains: Eggs;)
1 tbs
brown sugar (or honey)
1 tbs
water (for the sauce)
½ tbs
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• To a medium saucepan, add the water (for the rice) and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, finely chop garlic. Thinly slice pear. • In a small bowl, combine oyster sauce, brown sugar, water (for the sauce) and 1/2 the vinegar. Set aside.
• In a medium bowl, combine ginger paste, garlic, pork mince, fine breadcrumbs, the salt and the egg. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Add the oyster sauce mixture and cook, tossing, until the meatballs are well coated, 1-2 minutes.
TIP: Reduce the heat to medium if the meatballs are browning too quickly.
• While the meatballs are cooking, combine garlic aioli and remaining vinegar in a large bowl. • Add slaw mix and pear. Toss to coat and season to taste.
• Divide rice between bowls. Top with Asian-glazed pork meatballs, spooning over any remaining glaze. • Serve with pear slaw. Garnish with crushed peanuts to serve. Enjoy!
