Thai Pork Meatballs

with Jasmine Rice and Sweet Chilli Dressing

1 tsp white vinegar

1¼ tbs soy sauce

1 tsp honey

2 tsp vegetable oil

small saucepan with lid

medium frypan

Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) 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. Fluff the rice with a fork.

Meanwhile, finely chop the coriander leaves and stems, keeping them separate. Thinly slice the spring onion. Combine the sweet chilli sauce, 1 tsp white vinegar, 1 tsp soy sauce and 2 tsp water in a bowl.

Put the pork mince, coriander stems, spring onion, 1 tbs soy sauce and 1 tsp honey in a bowl and season with salt and pepper. Using damp hands, combine well, then shape into walnut-sized balls.

Heat 2 tsp vegetable oil in a medium frypan over medium-high heat. Cook the meatballs, turning occasionally, for 8 mins or until browned and cooked through. Remove the pan from the heat.

Add half the coriander leaves to the rice and stir to combine. Divide the rice, meatballs and spinach among bowls. Drizzle with the sweet chilli dressing, scatter over the remaining coriander and enjoy!

The secret to Thai cooking lies in achieving a balance of flavours: sweet, sour, spicy and salty. If you would like a little extra sweetness, add a little more honey. If you prefer more salt, add a little more soy sauce. And if you have any lime or lemon on hand, squeeze over to serve!