Thai-scented pork meatball skewers
Lean pork mince
2 tsp, finely grated
1 clove(s), crushed
1 individual, finely chopped
1 medium, cut into wedges
Rice wine vinegar
1 bunch(es), baby, thinly sliced
Red apple, unpeeled
1 medium, thinly sliced
2 tsp, toasted
- Combine pork, ginger, garlic and shallot in a bowl. Season with salt and pepper. Shape mixture into 16 meatballs. Thread meatballs onto 4 wooden skewers (see note). Thread 1 lime wedge onto the end of each skewer.
- Heat half the oil in a large non-stick frying pan over medium heat. Cook skewers, turning, for 6–8 minutes or until cooked through.
- Meanwhile, combine vinegar, soy sauce, honey and remaining oil in a large bowl. Add bok choy and apple and gently toss to combine. Sprinkle skewers with sesame seeds and serve with salad.