Honey glazed pork meatball bowl
This honey glazed pork meatball bowl with quick refrigerator pickles is the ultimate spring and summer lunch bowl. Leafy greens, seasonal veggies and a sweet honey glaze.
Ingredients
- Rice for serving
- Leafy greens for serving
- Sesame seeds for serving
- Green onions for serving
Pork meatballs
- 500 g ground pork
- 1 whole egg
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp breadcrumbs
Honey and soy glaze
- 100 ml soy sauce
- 200 ml water
- 2 tsp honey
- 1 tbsp cornstarch
Quick refrigerator pickles
- 1 carrot sliced
- 3 small cucumbers sliced
- 3 radishes sliced
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 50 ml hot water
Instructions
- Mix the veggies in a bowl and add the marinadeLet sit in the fridge for at least 10 minutes before serving
- Mix the meat with the egg, salt, pepper and breadcrumbs and form into meatballs
- In a pan heat some oil and cook the meatballs in batches until browned from all sides for about 4 minutes
- Once the last batch is done add in the rest of the meatballs and the soy sauce and honey, cook for 30 seconds
- Make a slurry from water and cornstarch
- Add the slurry to the sauce and cook on medium for 7 minutes until the sauce has thickened and covered the meatballs
- Serve everything over a bowl of rice and enjoy
Notes
The pickled vegetables can be ket in the fridge for up to 1 week in an airtight container but must be submerged in the brine. 1:1 water: vinegar and season to your taste and according to your container