Spicy Pork Meatball and Salad Wraps
Photography Josh Griggs.
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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.