Glazed Mini Pork Meatballs & Snow Peas over Brown Rice
- Prep time: 30 minutes
- Calories: 695
- 3⁄4 Cup of Brown Rice
- 130 g of Snow Peas
- 2 of Garlic Clove
- 2 of Spring Onion
- 1 Small Bunch of Coriander
- 1 of Ginger
- 1 Tbsp of Minced Lemongrass
- 230 g of Pork Mince
- 3 Tbsp of YPI Mirin & Miso Paste (2:1)
- 1 Tsp of Cornflour
- 1 Tbsp of Sesame Oil
- 3 x 5g Pack of Soy Sauce
- 1 of Carrot
Cook Rice:In a medium pot, combine the rice, a big pinch of salt and 11⁄2 cups of water. Heat to boiling on high. Once boiling, cover with a lid and reduce the heat to low. Simmer 28-30 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:Trim off the stems of the snow peas and peel away their strings. Thinly slice the spring onions. Peel and halve carrot lengthways and thinly slice into 2-3 mm half moons. Peel and mince the garlic and ginger. Very finely chop the coriander stems and roughly chop the leaves (discarding roots).
Form Meatballs:In a large bowl, combine the pork, coriander stems, ginger, lemongrass, half the garlic, half the spring onions, and half the sesame oil & 1 sachet of soy sauce. Use your hands to gently mix until everything is combined. Form the mixture into tablespoon-sized meatballs.
Cook Meatballs:In a large frypan, heat oil on medium until hot. Add the meatballs and cook 8-10 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 remaining soy sauce, and 1⁄4 cup of water. Whisk until smooth. To the frypan, add the remaining spring onions, remaining garlic and carrot. Cook about 2 minutes or until fragrant, stirring.
You Plate It:Add the snow peas and glaze. Cook about 1 more minute until the sauce thickens. Remove from the heat. Divide the rice between plates, top with the meatballs, snow peas and carrot. Garnish with coriander leaves. Enjoy!