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



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


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.