Pickled vegetable salad with soy-glazed meatballs, p100
photographs DAN JONES
For the salad
1 carrot, peeled and chopped into ½cm long and wide batons
100g cucumber, deseeded and chopped into
½
cm long and wide batons
½–1 red chilli, thinly sliced into
semi-circles
5g fresh coriander, finely chopped
2 tbsp rice wine vinegar
1 tsp caster sugar
1 tsp sesame oil
For the meatballs
180g pork mince (around 20% fat)
1-2 tsp sesame oil
3 tsp soy sauce
1 tsp caster sugar
1 spring onion, finely sliced, to serve
1 Put the carrot, cucumber, chilli and coriander in a serving bowl. Add the rice wine vinegar, sugar and sesame oil and toss together, then taste and season with salt. Leave the veg to pickle slightly while you prep the meatballs.
2 Roll the pork mince into 8 x 20g meatballs, squishing the mince together as you roll so the meatballs are tender and compact.
3 Heat the sesame oil in a small frying pan over a medium-low heat then add the meatballs and season well with salt and pepper. Fry for 8-10 mins, or until cooked through with a nice colour on the outside. Once cooked, add the soy sauce and sugar and cook for a final 2 mins to reduce the glaze and coat the meatballs.
4 Add the meatballs to the salad and spoon over any remaining glaze. Sprinkle over the spring onion before serving.