Sticky Chinese Five Spice Meatballs
Five spice flavoured pork meatballs in a sticky ginger and honey glaze.
Ingredients
- 1- 2 tbsp Cold-Pressed Rapeseed oil
For the meatballs
- 500 g Lean Pork Mince
- 1/4 tsp White Pepper
- 1 tsp Five Spice
- 2 tsp Cornflour
- 1 tbsp Dark Soy Sauce
- 1 tsp Sriracha
- 1/4 Tsp Fine Table Salt
For the glaze
- 2-3 cloves Garlic
- 4cm piece of Ginger
- 3 Spring Onions
- 1 tbsp Dark Soy Sauce
- 1 tsp Toasted Sesame Oil
- 1 tbsp Honey
- 1 tsp Chinese Vinegar
- 1 tbsp Sesame Seeds
Instructions
- Mix together all the meatball ingredients thoroughly. You may need to get your hands in to really mix all the flavours together well. Then shape the mixture into small balls, roughly 3cm in size, and place them on a plate.
- Mix together the honey and other liquids with 1 tbsp of water so it is ready for when you need it.
- Grate the ginger and garlic finely, and finely slice the spring onions.
- Heat the wok to a medium high heat and quickly toast the sesame seeds until starting to colour. Remove the seeds from the wok and set aside.
- Add one tbsp of the oil to the work and turn up to a high heat. Once the work is very hot, add the meatballs. Gently move them around in the hot oil, being careful not to break them up until all the sides are sealed and nicely browned in places. Remove the pork meatballs from the wok.
- You may need to add a touch more oil to the pan at this point, then add the garlic, ginger and spring onions and cook over the high heat, stirring constantly, for 30 seconds, then add the liquids you mixed previously and return the meatballs. Keep moving carefully for about 5 minutes until the pork meatballs are thoroughly cooked through and the liquid becomes a sticky glaze.