serves
4
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Mince Charming
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 600 g lean pork mince
- 2 tsp ginger, finely grated
- 2 garlic cloves, finely chopped
- 1 tsp chilli paste
- Olive oil spray, for cooking
- 2 red apples (250 g), thinly sliced
- 2 baby fennel (230 g), halved, thinly sliced
- 120 g white cabbage, thinly shredded
- 4 spring onions, thinly sliced
- 70 g low-fat natural yoghurt
- 3 tbsp lemon juice
- 1 bunch broccolini, steamed, to serve
- 30 g toasted flaked almonds, to serve
Instructions
- In a medium bowl, combine the pork mince, ginger, garlic and chilli. Mix well to combine, then roll level tablespoons into meatballs – you should have 20 in total.
- Heat a large, non-stick frying pan over medium heat. Lightly spray the meatballs with the spray oil, then add to the pan and cook for 10 minutes, shaking the pan occasionally, to ensure they brown evenly. Combine the apple, fennel, cabbage and spring onion in a large mixing bowl. Spoon over the yoghurt and lemon juice and toss lightly to combine.
- Serve the pork meatballs with the fennel and apple slaw, steamed broccolini and sprinkle over the toasted flaked almonds.
Note
- Toss the sliced apple with extra lemon juice to help prevent it from discolouring.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Mince Charming
