ASIAN PORK MEATBALLS WITH CHINESE BBQ SAUCE

Asian pork meatballs with Chinese BBQ sauce served with asparagus, sweetcorn and cheese savoury tart.

• 500 g pork mince
• 1 large onion, grated coarsely
• 1 cm piece ginger root, grated finely (I use my micro planer)
• 5 ml Chinese 5 spice
• salt to taste (I didn’t add any as it’s eaten with the salty Chinese BBQ sauce)
• 1 egg, beaten with a fork
• 20 ml Chinese BBQ sauce

Blend all the above together with two forks.
Use an ice cream scoop to shape balls of the same size and roll in cake flour.
Shallow fry at medium to low heat for a couple of minutes per side, rolling around to fry on all sides without drying out the meat.
Serve with the Chinese BBQ sauce.

Recipe and photo: Elsabie Templeton