Ginger & Miso Pork Meatball Bowl With Slaw

Boil half a kettle, then peel and finely slice half your brown onion[s] and grate the rest

Peel (scrape the skin off with a teaspoon) and finely grate your ginger, then peel and finely chop (or grate) your garlic

Add your pork mince (remove the paper if required!) and grated onion to a bowl with half the chopped garlic (you'll use the rest later!), your ground coriander and a pinch of pepper

Give everything a good mix up until thoroughly combined (clean hands is the best way!)

Divide and shape into 5 meatballs per person

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the meatballs and cook for 3-4 min, turning occasionally, until browned all over

While the meatballs are cooking, add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

While the rice is cooking, slice your white cup mushrooms finely

Dissolve your miso and soy sauce in 200ml [260ml] [340ml] boiled water – this is your miso stock

Once browned, transfer the meatballs to a plate, leaving the pan on a medium heat

Add the sliced onion and sliced mushrooms and cook for 5-6 min or until starting to soften

Once softened, add the grated ginger and remaining chopped garlic with your toasted sesame oil and cook for a further 1-2 min or until fragrant

Once fragrant, stir in your cornflour and miso stock and bring to the boil over a high heat

Once boiling, reduce the heat to medium-high and return the browned meatballs to the pan and cook, covered, for a final 13-15 min or until the meatballs are cooked through (no pink meat!) – this is your ginger & miso pork meatball sauce

Meanwhile, chop your coriander finely, including the stalks

Combine your rice vinegar with 1 tsp [1 1/2 tsp] [2 tsp] sugar in a bowl

Add your carrot & cabbage slaw mix and half the chopped coriander (save the rest for garnish!) and give everything a good mix up – this is your quick-pickled slaw