Maple-Ponzu Glazed Pork Meatballs
over Jasmine Rice with Crunchy Salad
Maple syrup is a true Canuck-inspired delicacy, and its familiar flavour plays a central role in your sweet ’n’ sour, Korean-inspired sauce. After prepping a pillowy bed of jasmine rice and browning flavourful pork meatballs (brightened with notes of scallion and fresh ginger), you’ll stir in the maple-ponzu glaze until it’s all nice and sticky. And because everyone appreciates a little contrast, you’ll prep a crunch-tastic side salad combining peppery radishes, carrots and string peas.
We will send you:
Sugar snap peas (or snow peas)
Ponzu lime sauce
Savoury Seoul-Style spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, paprika extract, ginger, black pepper)
Contains: Sesame, Soy, Wheat
You will need:
Salt & pepper
Cook the rice
Peel and mince the ginger. In a medium pot, heat a drizzle of oil on medium-high. Cook ½ the ginger, stirring frequently, 30 sec. to 1 min., until fragrant. Add the rice, 1 ½ cups water (double for 4 portions) and ½ the spices; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and set aside in a warm spot.
Mise en place
While the rice cooks, thinly slice the radishes into rounds and place in a bowl of cold water. Peel and thinly slice the carrots into rounds on an angle. Remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Cut each pod into thirds. Remove the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. In a small bowl, make the maple-ponzu glaze by combining the maple syrup, ½ the ponzu and 1 tbsp water (double for 4 portions).
Prepare the meatballs
In a large bowl, combine the pork, ½ the white bottoms of the scallions, all but ¼ tsp of the remaining ginger (double for 4 portions), the remaining spices and S&P; gently mix to combine. Form the mixture into 8 meatballs (double for 4 portions) about the size of a golf ball.
Cook the meatballs
In a medium pan, heat a drizzle of oil on medium-high. Cook the meatballs* partially cover, turning over occasionally, 9 to 11 min., until browned on all sides and cooked through. Add the maple-ponzu glaze and cook, spooning the glaze over the meatballs, 2 to 3 min., until thoroughly glazed and the sauce has thickened.
Make the salad
While the meatballs cook, in a large bowl, combine the remaining ginger (omit for a milder flavour), remaining ponzu and 1 tbsp oil (double for 4 portions); season with S&P. Add the radishes (drain before adding), carrots, string peas and remaining white bottoms of the scallions. Toss well.
Plate your dish
Divide the rice between your plates. Top with the meatballs and salad. Spoon any remaining glaze over the meatballs. Garnish the green tops of the scallions. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.