TASTE OF ASIA PORK MEATBALL AND BROCCOLI RICE BOWLS

Asian|Beef|Pork

Ingredients

The Sauce:

¾ cup water

2 tablespoons soy sauce

1 tablespoon hoisin sauce

1 tablespoon Thai Chili Sauce

1 tablespoon garlic, chopped

1 tablespoon fresh ginger root, minced

1 tablespoon corn starch

The Meatballs:

1 egg, beaten

6 cloves garlic, chopped

1 tablespoon fresh ginger root, chopped

¼ cup fresh cilantro leaves, rough chopped

¼ cup mint leaves, chopped

¼ cup scallions, chopped

1 tablespoon soy sauce

1 tablespoon sesame oil

2 tablespoons hoisin sauce

1 tablespoon Thai chili sauce

½ teaspoon red pepper flakes

¼ teaspoon salt

½ cup panko breadcrumbs

1 ¼ – 1 ½ pounds ground pork

3 tablespoons canola oil

The Broccoli, Rice, and Garnish:

4-5 cups broccoli florets (same size), blanched in boiling water for 3-4 minutes until bright green and crisp tender_

4 cups cooked Jasmine rice, cooked to package directions

¼ cup cilantro leaves

¼ cup scallions, chopped

1 lime, cut into wedges

2 teaspoons black and white sesame seeds

Instructions

Combine all of the sauce ingredients except the corn starch in a small bowl and set aside.

To make the meatballs, combine all of the ingredients except the breadcrumbs, pork, and oil in a large bowl. Whisk to combine. Add the pork and the breadcrumbs to the bowl and massage everything together with your hands until well blended. Form this mixture in meatballs about the size of a ping pong ball. You should have about 14 meatballs.

Heat the canola oil in a large deep skillet over medium high heat. Add the meatballs to the hot pan and sear on all sides until they are browned and caramelized and just cooked through. Remove from the pan, reserving the pan drippings.

Whisk the corn starch into the sauce until it is dissolved. Add it to the pan and whisk until it begins to thicken and any brown bits that were in the pan incorporate into the sauce. Add the meatballs and the broccoli to the sauce and toss to coat for 2-3 minutes until the broccoli is tender and everything is well coated in the glossy sauce.

Serve hot over the rice and garnish with cilantro leaves, scallions, lime wedges, and sesame seeds.