Hoisin-Glazed Pork Meatballs with Brown Rice and Pickled Greens

Steps

1. oven grill to high. Line an oven tray with foil.
2. Combine rinsed rice, water and salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. In a medium bowl mix together sweet chilli, lemon juice and fish sauce. Thinly slice mushrooms and add to bowl. Toss to combine. Set aside to marinate.
4. Add all meatball ingredients (except hoisin and sesame seeds) to a large bowl and mix to combine. Use a tablespoon measure and damp hands to shape into small meatballs. Place onto prepared tray and set aside.
5. While rice is steaming, grill meatballs on upper rack of oven for 8-10 minutes, until cooked through and starting to caramelise. Remove from oven, drizzle over hoisin sauce and sprinkle with sesame seeds.
6. Prepare the rest of the pickled greens. Cut courgette and cucumber in half lengthways and thinly slice on an angle. Thinly slice spring onion. Add to bowl with mushrooms, along with all remaining pickled greens ingredients and mix to combine.
7. Serve ¾ cup cooked brown rice per person onto each plate, top with hoisinglazed meatballs and pickled greens.