A guaranteed crowd-pleaser, Gretchen Lowe’s succulent sticky pork and paua meatballs with a glossy hoisin glaze make the perfect dish to share with friends.

Prep time: 20 minutes
Cook time: 20 minutes
Serves: 4
Recipe by Gretchen Lowe, My Weekend Table

INGREDIENTS

Meatballs

500g Pork mince
200g Chatham Island Food Co Pure Paua Mince, thawed
1 Egg
½ cup Panko breadcrumbs
3 tbsp Hoisin sauce
2 tbsp Soy sauce
2 Cloves garlic, crushed
2 Spring onions, finely chopped
2 tbsp Ginger, finely grated
2 tbsp Sesame oil for cooking

 

Sauce

1 cup Hoisin sauce
½ cup Water
4 tbsp Rice wine vinegar
Toasted sesame seeds and extra spring onions to serve
Lettuce for cups

 

METHOD

1. In a large bowl combine pork mince, paua mince, egg, panko crumbs, hoisin sauce, soy sauce, garlic, spring onions and ginger. Season generously with salt and pepper.
2. Mix well to combine. Roll into balls approximately one tablespoon in size.
3. In a heavy based fry pan over a medium heat, fry the meatballs in the sesame oil until browned on all sides.
4. Add the hoisin sauce, water, and rice wine vinegar, and bring to a simmer.
5. Cook for a further 10-12 minutes, until the meatballs are cooked through, and the sauce has reduced by a third.
6. Sprinkle with toasted sesame seeds. Arrange in lettuce cups with extra spring onions and herbs if you wish.

 

This recipe was created with our award-winning Pure Paua Mince...