EP Hoisin Pork Meatballs
with Rice
- Gluten
- Wheat
- Sesame
- Soy
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Ingredients
1 packet
Asian Greens
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
2
Garlic
250 g
Pork Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy.)
1 packet
Hoisin Sauce
(Contains: Sesame, Soy)
1
Carrot
1 sachet
Southeast Asian Spice Blend
Cooking Steps
Add the water (for the rice) to a medium saucepan and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10 minutes.
Meanwhile, finely chop the garlic (or use a garlic press). Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. In a small bowl, mix the hoisin sauce, soy sauce, brown sugar, vinegar, and water (for the sauce).
In a large bowl, mix the pork mince, Southeast Asian spice blend, fine breadcrumbs, egg and a good pinch of salt and pepper. Using damp hands, take a heaped spoonful of mixture and shape into a small meatball. Transfer to a plate and repeat with remaining mixture. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the meatballs and cook until browned and cooked through, 8-10 minutes. Set aside covered to keep warm.
Wipe out the pan and return to a medium high heat with a drizzle of olive oil. Add the carrot and cook, tossing, until just tender, 4 minutes. Add the garlic and Asian greens to the pan and toss until wilted, 1-2 minutes. Add the hoisin sauce mixture and return the meatballs to the pan. Gently toss until well coated and combined, 1-2 minutes. Divide the rice between bowls, top with the hoisin meatballs.
