Recipe: Honey, Chilli & Soy Sweet Potato and Pork Balls with Asparagus Salad and Red Pepper Powder

300g pork mince

200g sweet potato (peeled, diced)

2 garlic cloves (minced)

1 tsp fresh ginger (grated)

1 tbsp soy sauce

1 tsp honey

½ tsp chilli flakes (adjust to taste)

1 egg yolk

2 tbsp breadcrumbs

Salt & pepper

3 tbsp sesame seeds (for coating)

Honey Soy Chilli Glaze:

2 tbsp soy sauce

1½ tbsp honey

1 tsp chilli paste or sriracha

1 tsp rice vinegar

1 tsp sesame oil

Asparagus Salad:

1 bunch asparagus (trimmed)

½ courgette (thinly sliced)

Handful mixed leaves (rocket, baby spinach)

4 ripped basil leaves

2 spring onions (sliced)

Dressing:

1 tbsp soy sauce

1 tbsp olive oil

1 tsp honey

Squeeze of lemon juice

Red Pepper Sprinkle:

1 tsp smoked paprika

½ tsp chilli powder

Pinch sea salt

Cook the Sweet Potato – boil or steam until soft (about 10 mins)

Mash lightly and let cool

Make the Pork Balls –

Mix pork mince, mashed sweet potato, garlic, ginger, soy, honey, chilli flakes, egg yolk, breadcrumbs

Season well

Roll into golf ball-sized portions

Roll each ball in sesame seeds

Cook the Balls –

Heat a pan with a little oil

Fry on medium heat, turning, until golden and cooked through (10–12 mins)

Alternatively bake at 190°C for 18–20 mins

 Make the Glaze –

Combine all glaze ingredients in a pan

Simmer until slightly sticky

Toss the cooked pork balls in the glaze until coated

Prepare the Asparagus Salad –

Blanch asparagus in boiling water for 1–2 mins, then refresh in cold water

Toss with courgette, leaves, and spring onions

Mix dressing and coat lightly

Plate Up (Paul Style) –

Spread salad and ripped basil as the base

Arrange glazed pork & sweet potato balls on top

Drizzle any extra glaze

Finish with a light dusting of red pepper sprinkle

Paul’s Tips –

Add crushed peanuts or cashews for texture

A touch of lime zest lifts the whole dish

For extra heat, add fresh sliced red chilli