Pork meatballs on pita with Asian dipping sauce

A few staple ingredients, a bit of whisking and frying, and you have an exotic feast in less than an hour

Serves: 6

Difficulty: Easy, 1 hour

Meatballs:

500g pork mince

15ml (1 tbsp) finely grated fresh ginger

15ml (1 tbsp) soy sauce

15ml (1 tbsp) fish sauce

5ml (1 tsp) cornflour

2 spring onions, finely chopped

1 small garlic clove, crushed

Oil, for frying

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Dipping sauce:

60ml (4 tbsp) hoisin sauce

30ml (2 tbsp) soy sauce

30ml (2 tbsp) lime juice

15ml (1 tbsp) honey

15ml (1 tbsp) sesame oil

15ml (1 tbsp) sesame seeds

15ml (1 tbsp) chopped fresh coriander

2 spring onions, finely sliced

To serve:

3 pita breads, cut into pieces

Julienned carrot and cucumber, to serve

Method:

1) Place all the meatball ingredients in a bowl and mix until well combined. Shape into 20 balls and place in the fridge for 30 minutes.

2) Heat about 2cm oil in a pan and fry the meatballs in batches for about 5 minutes on each side until cooked through. Drain on paper towel.

3) Combine the sauce ingredients in a bowl or jug and mix well.

4) Serve the meatballs on the sliced pita bread, drizzled with sauce and sprinkled with the julienned (finely sliced) vegetables.