Spicy Pork with Asian Greens

10 minutes + 15 minutes Serves 4


  • 450g pork mince
  • 7g coriander, finely sliced
  • 1 tsp chilli flakes
  • 1 Tbsp chopped lemongrass
  • ½ beaten egg
  • 1 Tbsp brown sugar
  • ½ tsp sesame oil
  • Black pepper to season
  • Oil for frying
  • Asian Greens
  • 2 Tbsp peanut oil
  • 2 cloves of garlic , sliced
  • 3 cm knob ginger, sliced into matchsticks
  • 2 spring onions, sliced
  • 1 red chilli, sliced
  • 1 pak choy, washed and cleaned, sliced thinly
  • 4 Tbsp soy sauce
  • 2 cups rice cooked according to packet instructions
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How to Chop Herbs


1. Place pork mince, coriander, chilli flakes, lemongrass, egg, brown sugar and sesame oil in a bowl. Season with pepper. Combine well with clean hands and roll into bite-sized balls.

2. Heat oil in a frying pan or wok on high. Fry meatballs for 4-5 minutes until nicely golden and cooked through. Remove from pan and keep warm.

3. To make the Asian Greens: heat peanut oil in a wok. Add 2 tablespoons of hot water, add garlic, ginger, spring onions and red chilli, stir-fry for 2 minutes until fragrant.

4. Add pak choy, soy sauce and a little extra water. Stir-fry for 2 minutes or until pak choy is wilted.

5. To serve, distribute rice between bowls, top with greens and meatballs.

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