Sticky hoisin pork polpette with rice
Calorie controlled cooking spray
1 medium, finely diced
1 clove(s), crushed
White bread, sliced
1 slice(s), medium, stale, crusts removed
Extra Lean Pork Mince (5% fat), raw
Egg yolk, raw
1 medium, beaten
Brown basmati rice, dry
Rice Wine Vinegar
½ teaspoons, level
2 teaspoons, finely chopped
1 clove(s), finely sliced
3 portion(s), cut into wedges
Chilli, Green or Red
1 individual, deseeded and sliced, to serve
- Mist a large nonstick frying pan with cooking spray and fry the onions for 5-7 minutes, stirring occasionally, until softened. Add the garlic and cook, stirring, for a further minute. Transfer to a plate and set aside to cool.
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Soak the bread in cold water for 30 seconds, then squeeze well to remove excess water and crumble it into a large bowl. Add the pork mince, egg yolks and cooled onion mixture. Mix with clean hands until combined. Season well and shape into 16 meatballs, each slightly smaller than a golf ball.
- Put the meatballs on a baking tray, mist all over with cooking spray and bake in the oven for 30-35 minutes, until browned and cooked through.
- Cook the rice in a pan of boiling water to pack instructions. Drain and keep covered until ready to serve.
- In a small bowl, mix together the hoisin sauce, rice wine vinegar, honey, 3 tablespoons water and half the ginger. Set aside.
- Mist a large nonstick lidded frying pan with cooking spray. Stir-fry the garlic and remaining ginger for 30 seconds over a medium heat. Add the pak choi with 3 tablespoons water. Stir, then put the lid on and steam for 4 minutes. Add the mangetout and stir-fry for a further 2 minutes, then set aside in a bowl, cover and keep warm.
- Reduce the heat to low, then add the meatballs to the pan and cook, for 5 minutes until warmed through. Add the hoisin sauce mixture and cook, stirring, for 2 minutes, until sticky. Serve the sticky meatballs with the rice and greens, garnished with the chilli, if using.