Ingredients
- 2 tbsp chopped green onion
- 1 tablespoon chopped cilantro
- 500 g ground pork
- 1 tablespoon minced garlic
- 1 tablespoon crushed ginger
- 2 tablespoons Japanese soy sauce
- 1 tablespoon dark-roasted sesame oil
- 1 tbsp honey
- 1 tbsp Panko breadcrumbs
- 1 egg
- 1 tsp piri-piri sauce
- Freshly ground black pepper
- Oil for frying
- GLAZE
- 3 tbsp Japanese soy sauce
- 1 tbsp Yuzu juice
- 2 tablespoons honey
- 1 tbsp rice vinegar
- 1 tsp Sesame oil dark-roasted
- 1 tsp Gochujang
- 1 tsp crushed ginger
- SERVING
- Toasted sesame seeds
- 2 msk hackad salladslök
- 1 msk hackad koriander
- 500 g fläskfärs
- 1 msk Vitlök krossad
- 1 msk ingefära krossad
- 2 msk japansk soja
- 1 msk sesamolja mörkrostad
- 1 msk honung
- 1 msk Panko ströbröd
- 1 ägg
- 1 tsk Piri-Piri sås
- Nymald svartpeppar
- Olja att steka i
- GLAZE
- 3 msk japansk soja
- 1 msk Yuzu Juice
- 2 msk honung
- 1 msk risvinäger
- 1 tsk Sesamolja mörkrostad
- 1 tsk Gochujang
- 1 tsk ingefära krossad
- SERVERING
- Sesamfrön rostade
Instructions
Cooking Mode
- Mix all the ingredients for the meatballs together. Let stand for 10 minutes so the panko can absorb the moisture.
- Roll the batter into small meatballs (Christmas dinner size, about 2.5 cm). Fry in neutral oil over medium heat until they are golden brown and cooked through, 6–8 minutes.
- Place all the ingredients for the glaze in a small saucepan.
- Let it simmer over medium heat for 5–7 minutes until it becomes slightly syrupy and smells of citrus and soy sauce.
- Place the freshly fried meatballs in the glaze and turn them until they are completely coated and glossy.
- Sprinkle with toasted sesame seeds.
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