Pork Meatball Rice Bowls with Lime Aioli

Nutrition per serve

Ingredients

• 80g radish
• 2pcs Lebanese cucumber
• 2pcs spring onion
• 300g Japanese rice
• 600g lean pork mince
• 40g panko breadcrumbs
• 20g miso paste
• 1pcs lime
• 50g aioli mayonnaise
• 1pcs avocado
• 60ml (¼ cup) boiling water
• 23ml soy sauce
• 15ml honey
• 1pcs egg
• 15ml neutral-flavoured oil

Method

1. Step 1 — Prep ingredients
   (See cooking tip). Thinly slice the radish and cucumbers using a sharp knife or mandoline. Thinly slice the spring onions, keeping the white and green parts separate. Put the radish in a bowl of cold water and put in the fridge until ready to serve (this makes it extra crisp). Combine 60ml (¼ cup) boiling water, 1½ tbs soy sauce and 1 tbs honey in a bowl.
2. Step 2 — Cook rice
   Rinse the rice until the water runs clear. Put in a medium saucepan with 450ml water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
3. Step 3 — Make meatballs
   While the rice is cooking, put the pork mince, breadcrumbs, miso, white part of the spring onion and 1 egg in a large bowl and season with salt and pepper. Using damp hands, combine well, then shape into walnut-sized balls.
4. Step 4 — Cook meatballs
   Heat 1 tbs oil in a large frypan over medium-high heat. Cook the meatballs, turning regularly, for 6-7 mins until browned. Add the soy-honey mixture and cook, covered, for 5 mins or until the meatballs are cooked through. Cook, uncovered, for a further 2-3 mins until the sauce is reduced to a sticky glaze. Remove from the heat.
5. Step 5 — Make lime aioli
   Meanwhile, finely grate the zest of half the Iime, then juice the lime. Combine the aioli, lime zest, 1 tbs lime juice and 1 tbs water in a bowl and season with salt and pepper.
6. Step 6 — Get ready to serve
   Fluff the rice with a fork. Drain the radish. Quarter the avocado. Divide the rice, radish, cucumber, avocado and meatballs among bowls and drizzle the pan juices over the meatballs. Scatter with the remaining spring onion. Serve with the lime aioli.

Allergens

Soy, Egg, Gluten, Wheat