Teriyaki pork meatballs with vegetables & rice

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings people

Appliance/Function:

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.

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.

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.

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.

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.

Divide the Teriyaki pork meatballs and vegetables between plates with rice on the side.