Sweet & Sour Pork Meatballs With Rice

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

While the rice is cooking, add your pork mince (remove the paper if required!) to a large bowl with a generous pinch of salt and pepper

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

Divide the pork mixture and shape into 5 small meatballs per person – these are your pork meatballs

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

Once hot, add the pork meatballs to the pan and cook for 2 min on each side or until browned

Reduce the heat to medium-high and cook, covered, for a further 6 min or until cooked through (no pink meat!)

Meanwhile, boil half a kettle

Trim, then slice your spring onion[s]

Top, tail, peel and chop your carrot[s] into batons

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into bite-sized pieces

Add your cornflour to a bowl with 125ml [165ml] [225ml] boiled water

Add your tomato ketchup, rice vinegar, soy sauce and a pinch of sugar and mix until smooth – this is your sweet & sour sauce

Once the pork meatballs are cooked through and browned, transfer to a plate and set aside

Return the pan to a medium heat and add the chopped pepper and carrot batons with a pinch of salt and cook for 4-5 min or until beginning to soften

Once the vegetables have softened, add your ginger & garlic paste to the pan and cook for 1 min or until fragrant

Once fragrant, add the sliced spring onion, cooked pork meatballs and sweet & sour sauce and cook for 1 min further or until the pork meatballs are coated in sauce – these are your sweet & sour pork meatballs