1teaspoonfresh ginger, minced or 1 teaspoon ginger paste
2clovesgarlic, minced
Pinchred pepper flakes
Zest of 1/2 orange
Salt and pepper, (note that soy sauce does add some saltiness)
Sauce:
2Tablespoonshoisin sauce
1Tablespoonssoy sauce
1Tablespoonfresh orange juice
1/2cupchicken stock, or water
Zest of 1/2 orange
1teaspooncornstarch
Greens:
1Tablespoonscooking oil
Bok Choy , or other greens, roughly chopped
1clovegarlic, minced
1/2teaspoonfresh ginger, mince
To Serve:
Rice or grains, for servings
green onion, chopped, for garnish
Orange wedges, for drizzling
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Instructions
Preheat oven to 460 F. Line a baking sheet with aluminum foil (for easy clean-up) and set aside.
If making rice or grains, start that cooking first.
In a medium bowl, combine the ground pork with the flour, soy sauce, hoisin sauce, ginger, garlic, red pepper flakes, orange zest and salt and pepper. Form mixture in to walnut-sized meatballs and place on prepared baking sheet. (I got 15 meatballs out of 550g of ground pork).
Bake meatballs in preheated oven for 10-15 minutes, or until lightly browned and cooked through. Drain any fat and keep warm until needed.
Meanwhile, while the meatballs are cooking, prepare sauce by combining all the sauce ingredients in a small bowl. Prepare greens by roughly chopping and removing stems, if necessary.
Heat oil in a wok or skillet over medium-high heat. Add greens and cook, stirring constantly, until just wilted. Add garlic and ginger and cook, stirring, for another 30 seconds. (If you'd like your greens to stay just wilted, remove to a plate before adding sauce, otherwise, just leave them in). Add sauce and cook, stirring, a minute or so until sauce is hot and thickened. Remove from heat.
To serve: Spoon rice in to serving bowls. Top with greens and meatballs. Spoon sauce overtop. Garnish with chopped green onion and an orange wedge, for drizzling.
Notes
Nutritional information does not include rice.Be sure to read the Ingredient and Cook's Notes above the Recipe Card for more tips on making this recipe.