How to make Asian sticky pork meatballs with crispy cavolo
These pork meatballs have a wonderfully satisfying umami richness. They’re served with the dark, leafy kale, a nutritional powerhouse that contains more antioxidants than most other vegetables
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Serves 2
1 red chilli
1 red pepper
1 tbsp apple cider vinegar
1 tbsp honey
1 tbsp sweet white miso paste
1 tbsp tamari
2 tbsp oil
2 x 150g pork mince
4cm fresh ginger
80g brown rice
80g kale
Boil a kettle. Rinse the brown rice and place in a saucepan with 400ml boiling water and a pinch of sea salt. Simmer for 20-25 minutes. Peel and grate the ginger. Finely slice the red pepper and roughly chop the kale. Finely chop the red chilli (remove the seeds for less heat).
In a bowl, place the pork mince, the sweet white miso paste, half of the red chilli and stir to combine. Form the mix into 12 meatballs.
Heat a frying pan on a medium heat with 1 tablespoon of oil and cook the meatballs for 12-15 minutes, turning occasionally, until golden brown and cooked through. Remove the meatballs from the pan, set aside and keep warm.
Meanwhile, heat a medium-sized pan with 1 tablespoon of oil on a medium heat. Add half of the ginger, all the red pepper and kale and cook for 3-4 minutes until softening. Season with a pinch of sea salt. Drain the brown rice and stir through the veggies.
To make the sauce; in the same frying pan the meatballs were in, add the tamari, honey, apple cider vinegar and the remaining ginger. Cook gently for 1-2 minutes to heat the sauce.
Spoon the kale, red pepper and brown rice into two warm bowls and top with the meatballs. Drizzle over the sauce and sprinkle over the remaining chilli.
Recipe from Mindfulchef.co.uk
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