Glazed Mini Pork Meatballs & Snow Peas over Brown Rice

Cook Rice:

In a medium pot, combine the rice, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, cover with a lid and reduce the heat to low. Simmer 28 to 30 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and set aside, with a lid on or covered in a warm place.

Prepare Ingredients:

Wash the fresh produce. Trim off the stems of the snow peas and peel away their strings. Thinly slice the spring onions. Peel and mince the garlic and ginger. Very finely chop the coriander stems and roughly chop the leaves.

Form Meatballs:

In a bowl, combine the pork, coriander stems, ginger, lemongrass, panko bread crumbs, half the garlic, half the spring onions, and half the sesame oil & soy sauce. Use your hands to gently mix until everything is combined. Form the mixture into tablespoon-sized meatballs.

Cook Meatballs:

In a large pan, heat oil on medium until hot. Add the meatballs and cook 8 to 10 minutes, turning to ensure they brown on all sides.

Make Glaze:

While the meatballs cook, make the glaze. In a small bowl, combine the mirin, miso paste, cornflour, remaining sesame oil and soy sauce, and ¼ cup of water. Whisk until smooth.

You Plate It:

To the pan, add the remaining spring onions, remaining garlic and the snow peas. Cook about 30 seconds or until fragrant, stirring. Add the glaze. Cook about 1 more minute until the sauce thickens. Remove from the heat. Divide the rice between plates, top with the meatballs and snow peas. Garnish with coriander leaves. Enjoy!