Sticky Pork Meatballs

In a medium bowl, combine the pork mince, spring onion, 1/2 of the garlic and 1/4 of the kecap manis. Season with a pinch of salt and pepper. Take 1 tbs of the pork mixture and shape into a meatball. Set aside on a plate and repeat with the remaining mixture. TIP: The mixture should make around 4-5 meatballs per person.

Add the rice stick noodles (use suggested amount) to a large bowl and cover with boiling water. Note: Be sure to add the correct amount of noodles in order for your dish to be perfectly balanced, just the way we planned it! Soak for 6-8 minutes, or until tender. In the last 2 minutes of the noodle cooking time, add the snow peas and carrot. Reserve 1/2 cup of cooking water, then drain and return the noodles, snow peas and carrot to the bowl.

While the noodles are cooking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the pork meatballs and cook for 8-10 minutes, turning regularly, or until browned and cooked through. Set aside on a plate and cover with foil to keep warm.

Return the same pan to a medium heat and add another drizzle of olive oil. Add the long red chilli (if using) and cook for 1-2 minutes. TIP: Some like it hot but if you don’t, just hold back on the chilli. Add the remaining garlic and cook for 1 minute, or until fragrant. Add the roasted cashews and cook, stirring, for 2 minutes, or until golden. Add the fish sauce, remaining kecap manis, soy sauce and reserved cooking water and stir to combine