Sweet & Sour Sriracha Pork Balls
with Limey Jasmine Rice and Sesame Cucumber Salad
- Sesame
- Cereals containing gluten
- Soya
- May contain traces of allergens
- Celery
This Pork Balls with Rice and Salad is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!
Ingredients
150
Jasmine Rice
1
Sriracha Sauce
15
Sesame Seeds
24
Sesame Oil
(Contains: Sesame)
25
Soy Sauce
(Contains: Cereals containing gluten, Soya)
30
Honey
2
Bamboo Skewers
1
Garlic Clove
1
Spring Onion
5
Cornflour
30
Rice Vinegar
1
Lime
240
British Pork Mince
½
Cucumber
(Contains: May contain traces of allergens, Celery)
Not included in your delivery
½
Sugar
300
Water for the Rice
3
Water
Instructions
Preheat your oven to 200°C. Trim and thinly slice the spring onion. Pop the pork mince into a mixing bowl with a pinch of salt and pepper. Add half of the soy sauce and half the spring onion. Mix well to combine, then shape into four balls per person. Carefully thread the meatballs onto the skewers (four on each skewer), trying to spread them out evenly. IMPORTANT: Remember to wash your hands and equipment after handling raw meat!
Pop the skewers onto a lightly oiled baking tray and cook on the top shelf of the oven for 20-25 mins. Turn halfway through cooking. IMPORTANT: The meatballs are done when no longer pink in the middle!
Meanwhile, pour the water for the rice (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, add a pinch of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Peel and grate the garlic (or use a garlic press). Zest the lime then cut into quarters. Trim the cucumber, halve lengthways and thinly slice. Mix the sugar (see ingredients for amount), remaining soy sauce, half the rice wine vinegar and half the sesame oil together in a large bowl. Add a pinch of salt, a quarter of the lime juice and half the sesame seeds. Pop the sliced cucumber into the bowl and toss to coat. Set to one side.
Put the garlic, the remaining sesame oil and rice wine vinegar and two-thirds of the remaining lime juice into a small saucepan. Squeeze in the honey and sriracha and stir together. Mix together the cornflour and the water for the sauce (see ingredients for amount) in a small bowl until combined. Add the flour mixture to the saucepan and bring to the boil, stirring continuously. Boil for 30 seconds then remove from the heat.
Once everything has finished cooking, fluff up the rice with a fork and stir in the lime zest and the remaining spring onion. Share between your plates. Pop the pork skewers on top and spoon over the sauce to coat. Sprinkle over the remaining sesame seeds and serve the cucumber salad on the side. Dig in!
