Sticky honey & ginger pork meatballs

• 3 clovesGarlic
• 30gFresh ginger
• 4Spring onions
• 500gPork mince
• 30gPanko breadcrumbs
• 4 tbspSoy sauce
• 1 tspToasted sesame oil
• 1 tbspVegetable oil
• 300gBasmati rice
• 3 tbspClear honey
• 1 tbspRed wine vinegar
• 1 tspCornflour
• 1 headBroccoli
• 1 tbspSesame seeds

Plus salt, pepper and water.

Method

1. 1

   Heat the oven to 200C (180C fan) and line a baking tray. Grate the garlic and ginger. Finely slice the spring onions, keeping the green tops separate.

2. 2

   Mix the pork with the panko, half the garlic and ginger, the spring onion whites, 1 tbsp of the soy sauce, the sesame oil and some pepper. With wet hands, roll into 20 walnut-sized balls.

3. 3

   Put them on the tray, brush with the vegetable oil and bake for 18 to 20 minutes, until browned and cooked through with no pink in the middle.

   20 min, mostly hands-off

4. 4

   Meanwhile, rinse the rice and boil it in plenty of salted water for 12 minutes. Drain well.

   15 min, mostly hands-off

5. 5

   In a large frying pan, stir the rest of the soy sauce, garlic and ginger with the honey, vinegar, cornflour and 100ml water. Bubble for 2 to 3 minutes, stirring, until thick and glossy.

6. 6

   Cut the broccoli into small florets and boil for 3 minutes, until just tender. Drain.

7. 7

   Tip the meatballs into the sauce and toss over the heat for 2 minutes, until sticky and coated. Scatter with the sesame seeds and spring onion greens.

8. 8

   To batch, spread the rice out on a tray so it cools fast and chill it within an hour. Pack into tubs with the meatballs and broccoli.

   15 min, mostly hands-off