Vietnamese-Style Pork Meatball & Rice Bowl

• Meanwhile, thinly slice cucumber into 
half-moons. 
• In a medium bowl, combine the vinegar and a 
good pinch of sugar and salt.
• Add cucumber to pickling liquid. Add enough 
water to just cover cucumber. Set aside.
• Cut carrot into thin sticks. 
• Roughly chop Asian greens.
• In a small bowl, combine sweet chilli sauce, 
a splash of water and fish sauce & rice 
vinegar mix. 

TIP: Slicing the cucumber very thinly helps it pickle 
faster! 

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Cook carrot, tossing 
until tender, 4-5 minutes.
• Add Asian greens and remaining garlic and cook 
until fragrant and wilted, 1-2 minutes. Transfer 
to a bowl, season to taste and cover to 
keep warm. 

• Meanwhile, in a medium bowl, combine 
pork mince, fine breadcrumbs, Asian BBQ 
seasoning and the egg.
• Using damp hands, roll heaped spoonfuls 
of pork mixture into small meatballs
(4-5 per person). Transfer to a plate. 

• Return frying pan to medium-high heat with a 
drizzle of olive oil.
• Add meatballs, turning, until browned and 
cooked through, 8-10 minutes (cook in batches 
if your pan is getting crowded).
• Remove from heat, then add sweet chilli
mixture, tossing to coat.