Lee Kum Kee Spicy Hoisin Pork Meatballs
Photography Olivia Galletly.
Serves: 4-5
INGREDIENTS
MEATBALLS
500 grams pork mince
2 cloves garlic, crushed
1 tablespoon finely grated fresh ginger
1 large egg
2 tablespoons each Lee Kum Kee Hoisin Sauce and Lee Kum Kee Premium Soy Sauce
¼ cup chopped fresh coriander
⅓ cup dried breadcrumbs
GLAZE
3 tablespoons Lee Kum Kee Hoisin Sauce
2 tablespoons Lee Kum Kee Premium Soy Sauce
1 tablespoon Lee Kum Kee Chiu Chow Style Chilli Oil
NOODLES
500 grams fresh egg noodles
1 tablespoon each Lee Kum Kee Pure Sesame Oil and Lee Kum Kee Premium Soy Sauce
BOK CHOY
2 teaspoons vegetable or canola oil
2 cloves garlic, thinly sliced
1 teaspoon finely grated fresh ginger
4 bok choy, bases sliced off and halved lengthways
2 tablespoons Lee Kum Kee Premium Soy Sauce
TO SERVE
1 tablespoon Lee Kum Kee Chiu Chow Style Chilli Oil or 1 medium red chilli, thinly sliced
2 tablespoons chopped salted roasted peanuts
1 spring onion, thinly sliced
EQUIPMENT: Line an oven tray with baking paper.
METHOD
Preheat the oven to 170°C fan bake.
MEATBALLS: In a medium-sized bowl, mix all the ingredients together. Roll into walnut-sized balls and place on the prepared tray. Bake for 20 minutes.
GLAZE: Mix the ingredients together.
Spoon the glaze over the meatballs and return to the oven for another 5–7 minutes until the glaze has become sticky and the meatballs are cooked through.
NOODLES: Bring a pot of salted water to the boil and cook the noodles for 3 minutes or until just tender. Drain the noodles then drizzle with the sesame oil and soy sauce.
BOK CHOY: In a large lidded frying pan, heat the oil over a medium heat. Add the ginger and garlic and fry briefly until aromatic. Add the bok choy to the pan along with 1/3 cup of boiling water. Cover and cook for 2 minutes then remove the lid and allow the water to boil off. Drizzle with the soy sauce.
TO SERVE: Divide the noodles between 4–5 bowls. Top with bok choy and meatballs. To finish, drizzle with a little chilli oil or chilli slices and sprinkle over the peanuts and spring onion.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.