Name: Pork and ginger meatballs with choy sum
Yield: 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 (½ cup) chicken stock (or water); 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

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

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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 (½ cup) chicken stock (or water)

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

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.

Styling by Emma Knowles

Styling by Vanessa Austin