Spicy Pork Meatball and Salad Wraps

, from Issue #89. March, 2020
Photography by Josh Griggs.
    Spicy Pork Meatball and Salad Wraps

    Casual and flavourful, these pork salad wraps are a delicious, low-fuss dinner option.

    Serves: 4

    INGREDIENTS

    Meatballs

    500 grams pork mince
    ¼ cup panko breadcrumbs
    1 tablespoon each fish sauce and soy sauce
    2 spring onions, finely chopped
    2 cloves garlic, crushed
    1 tablespoon grated fresh ginger
    1 teaspoon sea salt
    ⅓ packed cup coriander, finely chopped
    vegetable oil for cooking
    1 tablespoon runny honey
    2 tablespoons sriracha chilli sauce

    To serve

    1 cos lettuce, leaves separated
    1 cup each grated raw carrot and beetroot

    Hoisin Dipping Sauce (see recipe below)

    toasted sesame seeds, coriander and lime wedges

    METHOD

    Meatballs: Place all the ingredients, except the oil, honey and sriracha, in a large bowl and mix with your hands to combine well. Form into large walnut-sized balls and chill if not using immediately.

    Heat a little vegetable oil in a large sauté pan and cook the meatballs for about 2 minutes each side until golden and cooked through.

    Add the combined honey and sriracha to the pan and toss through the meatballs until they’re all coated and glossy.

    To serve: Divide the grated carrot and beetroot among the lettuce leaves and top with the meatballs. Spoon over a little Hoisin Dipping Sauce, a sprinkle of sesame seeds, coriander and a squeeze of lime. 

    Hoisin Dipping Sauce (v)

    ½ cup hoisin sauce
    1 teaspoon each water and rice vinegar
    1 tablespoon sriracha chilli sauce
    ¼ teaspoon caster sugar

    Stir all the ingredients together in a bowl.

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