Ingredients
- 1 cup Jasmine rice
- 310 mls Water first
- ⅓ cup Pineapple crushed
- 1 Brown onion
- 2 tsp Ginger
- 2 cloves Garlic
- 1 Carrot
- 1 Courgette zucchini
- 500 grams Pork mince
- 60 mls Milk
- ½ cup Panko breadcrumbs
- 2 tbsps Soy Sauce first
- 125 mls Soy sauce second
- 80 mls Water second
- 80 mls Pineapple juice
- 3 tbsp Maple syrup
- 2 tsps Cornflour
- 60 mls Water third
- 2 tsps Olive oil
Instructions
COOK RICE
- In a large pot over high heat add rice and the first measure of water. Bring to a boil then reduce heat to medium or medium-low and cover. Simmer for 12 mins, or until water is absorbed. Fluff rice with a fork.
PREP INGREDIENTS
- Drain the pineapple, reserving the juice. Peel and very finely dice the onion. Peel and mince the ginger and garlic. Peel and thinly slice the carrot at an angle. Thinly slice the courgette at an angle.
MAKE MEATBALLS
- Place pork mince in a bowl and make a well in the centre. Add the milk and breadcrumbs to the centre to soak for a few minutes. Then add the pineapple, onion, half the ginger, half the garlic and the first measure of soy sauce into the bowl. Season with salt and pepper. Using damp hands, combine well, then shape into walnut-sized balls.
MAKE SAUCE
- Place the second measure of soy sauce, the second measure of water, pineapple juice, maple syrup, and the remaining ginger and garlic in a small pot and cook over medium heat for 1-2 mins. Then in a small bowl mix the cornflour into the third measure of water until you have a slurry and add it to the pot, whisking well until you have a thick teriyaki sauce.
COOK MEATBALLS & VEGGIES
- Heat oil in a medium-deep frypan over medium-high heat. Cook the meatballs, turning, for 3-4 mins, until browned (the meatballs won't be cooked through). Remove from the pan and set aside. Cook the carrot in the same pan, stirring, for 2-3 mins, until almost tender. Add the courgette, and cook for 1-2 mins, then add the meatballs and sauce and cook, stirring, for 3-4 mins, until the sauce is slightly reduced, and the meatballs are cooked through.
TO SERVE
- Divide the Teriyaki pork meatballs and vegetables between plates with rice on the side.
Nutrition
Calories: 673kcal | Carbohydrates: 68g | Protein: 32g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 92mg | Sodium: 2371mg | Potassium: 842mg | Fiber: 3g | Sugar: 17g | Calcium: 121mg | Iron: 3mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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