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Photo of Pork and rice balls by WW

Pork and rice balls

Total Time
3 hr 40 min
3 hr 20 min
20 min
Steaming is a great method for this dish. It helps to infuse all the Asian flavours of these pork and rice together creating such a wonderful summer time dinner.


Raw pork mince

500 g, (lean)

Rice, white, dry

100 g, (2/3 cup, 2tbs leftover)

Green shallot(s)

2 individual, thinly sliced

Fresh coriander

2 tbs, chopped

Fresh red chilli

1 whole, deseeded, finely chopped

Fresh ginger

2 tsp, finely grated

Reduced salt soy sauce

2 tbs

Baby spinach

5 cup(s), (150g)

Red capsicum

1 medium, thinly sliced

Lebanese cucumber

1 medium, thinly sliced

Sesame oil

2 tsp

Sweet chilli sauce

¼ cup(s), (60ml)


  1. Soak rice in a bowl of cold water for 2 hours. Drain and spread out on a tray. Pat dry with paper towel. Set aside for 1 hour to dry.
  2. Add enough water to a saucepan or wok so the level is just under the steamer basket and bring to a gentle simmer (see note).
  3. Meanwhile, using clean hands, combine mince, shallots, coriander, chilli, ginger and half the soy sauce in a large bowl. Roll mixture into 16 balls. Roll balls in rice to coat.
  4. Line base of a steamer basket with baking paper. Place rice balls, 2cm apart, in basket. Steam, covered, in batches, over simmering water, (ensuring basket is not touching water) for 18–20 minutes or until pork is cooked and rice is tender.
  5. Meanwhile, combine spinach, capsicum and cucumber in a large bowl. Drizzle with oil and remaining soy sauce. Serve rice balls with spinach salad and sweet chilli sauce.


TIP: You can use lean chicken mince instead of pork.