Ingredients (serves 10)

 Pork Meatballs

• 1.2kg pork mince

• 100g panko breadcrumbs

• 10 cloves garlic, crushed

• 80g ginger, finely grated

• 20g sesame seeds

• 50mls sesame oil

• 4 green shallots, finely chopped

• 2 egg, lightly beaten

• Sea salt and cracked black pepper

• 60ml olive oil

• 500g white cabbage, shredded

• black sesame seeds, to garnish

• Sliced green shallots or micro herbs, to garnish

Soy and mirin glaze

• 250ml soy sauce

• 250ml mirin

• 60ml sesame oil

• 100ml rice wine vinegar

 • 125g honey


  1.  Place pork mince, breadcrumbs, garlic, ginger, sesame seeds, sesame oil, green shallots, egg, salt and pepper in a large bowl and mix until fully combined. Cover and refrigerate overnight to allow flavours to develop.
  2. Preheat oven to 180C.
  3. Place a large deep-sided roasting pan in the oven for 5 minutes or until very hot.
  4. Using a tablespoon, roll pork mixture into balls. Once roasting pan is hot, pour in olive oil and add meatballs. Cook for 5 minutes.
  5. Remove roasting pan from oven and pour soy and mirin mixture over meatballs. Toss carefully to coat. Return meatballs to oven for 15 minutes.

Soy and mirin glaze

  1.  Place soy, mirin, sesame oil, 60mls rice wine vinegar and honey in a small bowl and whisk to combine. Set aside.

To serve

  1.  Toss shredded cabbage with green onions or micro herbs and remaining rice wine vinegar.
  2.  Divide glazed meatballs and cabbage slaw between serving bowls and sprinkle with sesame seeds.

Cost per plate approx $4.00*