Asian Honey-Ginger Glazed Pork Meatballs

Peel and finely grate the 1 ¹/₄ cloves Garlic and 10 gr Ginger root, finely slice the 15 gr Spring Onion, and gently toast the 1 ¹/₄ tsp Sesame seeds in a dry skillet over low heat until golden.

Rinse the 75 gr Jasmine rice under cold water until clear, combine with 112 ml Water in a small saucepan, bring to a boil, then cover tightly and simmer gently on low heat for 12 minutes before removing from heat to steam.

In a mixing bowl, combine the minced 150 gr Minced meat mixture, ³/₄ piece Eggs size M, 15 gr Breadcrumbs (fine), ³/₄ cloves Garlic, 5 gr Ginger root, 7.5 gr Spring Onion, and ¹/₂ tsp Black Pepper - Powder until uniformly blended.

With lightly dampened hands, shape the seasoned pork mixture into 12 evenly sized meatballs.

In a small jug, whisk together the 15 ml Soy Sauce, ³/₄ tbsp Honey, ³/₄ tbsp Rice vinegar, ³/₄ cloves Garlic, 5 gr Ginger root, 1 tsp Corn starch, and 28 ml Water to create the glaze mixture.

Heat the ³/₄ tbsp Sunflower oil in a large frying pan over medium heat, add the meatballs, and fry for 8 to 10 minutes, turning regularly until nicely browned on all sides and fully cooked through.

Pour the prepared honey-soy glaze into the pan over the meatballs and simmer for 2 minutes while rolling the meatballs until the sauce turns thick and glossy, then take off the heat and stir in the ¹/₄ tbsp Sesame oil.

Divide the warm jasmine rice between two bowls, arrange the glazed meatballs on top, drizzle over the remaining sauce, and garnish with the toasted 1 ¹/₄ tsp Sesame seeds and remaining sliced 7.5 gr Spring Onion.