1 tbsp vegetable oil
5cm (2 inch) piece ginger, peeled, finely julienned
small cabbage leaves, to serve
1 cucumber, finely sliced
coriander (cilantro) leaves, to serve
½ cup panko breadcrumbs
¼ cup chicken stock
500g (1 lb) pork mince
¼ cup finely sliced spring onion (scallions)
2 garlic cloves, finely grated or minced
1 tsp sesame oil
1 tsp sea salt
For the meatballs, place the breadcrumbs and a ¼ cup of the chicken stock into a small bowl. Mix and allow to soak for a minute until softened.
In the meantime, place remaining meatball ingredients in a large bowl along with 3 tablespoons of the Honey Soy Garlic Marinade. Add the softened breadcrumbs and mix until just combined. Try not to over mix, as the more you mix the tougher the meatballs will become. Roll into golf ball-sized meatballs.
Heat the vegetable oil in a large non-stick frying pan over medium-high heat. Add the meatballs and cook, turning occasionally, for 3-4 minutes or until golden brown (but not quite cooked through). Transfer meatballs to a plate and set aside for later.
Add the ginger straight into the same pan and cook for 2 minutes. Then add the meatballs back into the pan and pour over the remaining bottle of the Honey Soy Garlic Marinade. Turn the heat down to medium and cover with a lid. Cook for 3-4 minutes or until the meatballs are cooked through. Remove from heat.
Top the cabbages leaves with cucumber and then top with meatballs and sauce. Scatter over coriander leaves and serve.