Quick Soy-Glazed Pork Rissole Bowl

In a small bowl, combine the soy sauce, brown sugar and a dash of water. Set aside.

In a large bowl combine the pork mince, Southeast Asian spice blend, garlic, lemongrass & makrut lime stir-fry paste, spring onion, fine breadcrumbs, egg and the salt. Using damp hands, form heaped spoonfuls of the mixture into meatballs then flatten to make 2cm-thick rissoles and set aside on a plate. You should get about 3-4 rissoles per person.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the rissoles until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Remove from the heat and add the soy glaze, tossing to coat the rissoles.

Meanwhile, in a medium bowl, combine the shredded cabbage mix, carrot, ponzu sauce and garlic aioli.