Shumai Pork Meatballs

• Meat

  • 400 g Pork

• Produce

  • 2 Cloves Garlic
  • 2 tsp Ginger, fresh
  • 3 Sprigs Spring onion
  • 150 g Stringless sugar snap peas

• Condiments

  • 30 ml A good or gluten free soy sauce
  • 60 ml Ponzu sauce

• Pasta & Grains

  • 85 g Par-boiled white rice

• Baking & Spices

  • 1 Pinch Red pepper flakes
  • 1 tsp White rice flour

• Oils & Vinegars

  • 1 ml Sesame oil, toasted

Found on sortedfood.com

Description

Directions

• Finely Mince Garlic. Peel and Thinly Slice Spring Onion at an Angle. Preheat Oven to 200 degrees/Gas Mark 6/390F.
• Bring a medium pot with rice and 350ml water to a boil. Once boiling, reduce to a low simmer, cover, and cook 18-20 minutes, or until tender. Remove from burner/hob, keep covered, and set aside.
• While rice cooks, combine minced pork, ginger, soy sauce, half the spring onions, half the sesame oil (reserve remaining of both for snap peas), rice flour, and a pinch of pepper in a medium mixing bowl. Mix thoroughly, ensuring meat is evenly seasoned. Should resemble a coarse pâté.
• Form pork mince into eight golf ball-sized meatballs. Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add meatballs to hot pan and cook 2-3 minutes on one side, or until well- browned. Flip, and sear on second side, 2 minutes. Transfer to prepared baking sheet and bake 10 minutes in a preheated (to 200 degrees) oven, or until meatballs reach a minimum internal temperature of 72C degrees. Remove from oven and set aside. Wipe pan clean.
• Return pan to used to for meatballs to the range and set to medium heat. Add 1 tsp. olive oil and remaining sesame oil to hot pan. Add garlic and cook 1 minute, or until aromatic. Add Sugar Snap Peas and remaining Spring onions (reserve a pinch for garnish), and cook 5 minutes, or until tender and lightly charred. Season with a pinch of salt and red pepper flakes (to taste). *Note: Red Pepper Flakes contain capsaicin and add a spice complexity, you may leave this out in its entirety if you do not like spicy foods.
• On a plate, place a serving of rice (formed or not) and small pile of snap peas in centre of plate. Add meatballs and drizzle Ponzu Sauce over (or serve on side for dipping). Garnish with reserved Spring Onions.