Fairlady - - AD­VER­TO­RIAL -

For the meat­balls • 600g pork mince • 2 cloves gar­lic, minced • 2 spring onions, finely chopped • 5g fresh co­rian­der, chopped • 2 tsp sesame oil • 1 egg, beaten • 2 tbsp oil, for fry­ing For the glaze • ½ cup Thai sweet chilli sauce • 2 tbsp soy sauce • juice of 1 le­mon For the salad • 150g mixed salad leaves (we used rocket and water­cress) • ½ cup pineap­ple, chopped • ½ cup mango, chopped • ¼ red onion, pick­led • sesame seeds to gar­nish

1. Pre­heat the oven to 180ºC. Place all the in­gre­di­ents for the meat­balls into a bowl, mix un­til well com­bined, roll into small balls, then set aside.

2. Heat the oil in a fry­ing pan, fry the meat­balls un­til golden on both sides, re­move and place in a bak­ing dish.

3. For the glaze: place all the in­gre­di­ents in a small pot, bring to a sim­mer and cook for 2 min­utes. Pour the glaze over the meat­balls, toss­ing to coat them, then bake for 7–10 min­utes or un­til meat­balls are cooked through. Re­move from oven and al­low to cool slightly un­til warm. 4. To as­sem­ble: di­vide the salad leaves, pineap­ple, mango and pick­led onion be­tween 4 plates and top with meat­balls. Toss to com­bine.

5. To serve: sprin­kle with toasted sesame seeds.

TIP: If you can’t find pork mince at the meat counter, ask your butcher for it.

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