Soy pork and ginger meatballs with hoisin greens and rice

Name: Soy pork and ginger meatballs with hoisin greens and rice
Yield: Serves 4
Ingredients: 2 tbsp vegetable oil, plus extra for greasing; 1 bunch choy sum, coarsely chopped; 4 spring onions, trimmed and cut into 5cm lengths, plus extra, thinly sliced, to serve; 1 tbsp finely grated ginger; 1 garlic clove, finely chopped; 2 tbsp hoisin sauce; 1 tbsp soy sauce; 125 ml chicken stock (or water) (1/2 cup); Steamed jasmine rice, to serve; 600 gm minced pork; 30 gm self-raising flour; 2½ tbsp soy sauce; 2 tbsp finely grated ginger; 1 tbsp hoisin sauce; 2 garlic cloves, finely chopped; 1 small red chilli, finely chopped

The meatballs are roasted in a hot oven to save time, then served with Asian greens and steamed rice for a quick meal.

Sep 04, 2016 2:00pm

By Emma Knowles

Serves 4

Soy pork and ginger meatballs with hoisin greens and rice

We've taken a shortcut with these meatballs and roasted them in a very hot oven. Yes, it's cheating, but it works.

Ingredients

2 tbsp vegetable oil, plus extra for greasing
1 bunch choy sum, coarsely chopped
4 spring onions, trimmed and cut into 5cm lengths, plus extra, thinly sliced, to serve
1 tbsp finely grated ginger
1 garlic clove, finely chopped
2 tbsp hoisin sauce
1 tbsp soy sauce
125 ml chicken stock (or water) (1/2 cup)
Steamed jasmine rice, to serve

Soy pork and ginger meatballs

600 gm minced pork
30 gm self-raising flour
2½ tbsp soy sauce
2 tbsp finely grated ginger
1 tbsp hoisin sauce
2 garlic cloves, finely chopped
1 small red chilli, finely chopped

Method

Main

1
For the meatballs, preheat oven to 240C. Mix ingredients in a large bowl with your hands to combine, working the mixture so it comes together. Wash your hands, then lightly oil them with vegetable oil and roll pork mixture into walnut-sized balls, flatten slightly and place on a baking tray lined with foil. Roast, turning occasionally, until browned and cooked through (6-8 minutes).
2
Meanwhile, heat oil in a wok or frying pan over medium-high heat, add choy sum and spring onion and stir-fry until choy sum is just wilted (1-2 minutes), add ginger and garlic and stir-fry until fragrant (30 seconds to 1 minute). Stir in hoisin and soy sauces and stock, and warm through. Serve meatballs and greens on steamed rice and top with sliced spring onion.