- 500g Minced Pork
- Salt and Pepper
- 1 tbsp coconut oil
- 1 bunch of spring onions½ minced, ½ thinly sliced
- 3 red chillies1 chopped finely and 2 thinly sliced
- 50g sesame seeds
- 2 tbsp soy sauce
- 2 tbsp hoisin or ‘katsu’ sauce
- 1 tbsp Chinese rice wine
- 25g gingershredded
- 1 bunch of corianderroughly chopped
- 1 bunch of mintroughly chopped
- 2 large courgettesspiralised
To make the pangritata, lightly toast the sourdough. Peel the garlic, then blitz in a food processor with the toasted bread, herbs and walnuts until fine. Preheat a non-stick frying pan over a medium heat, add a drizzle of olive oil, then add the pangritata and fry for around 5 minutes, or until golden and crisp.
Meanwhile, bring a large pan of salted water to the boil, then reduce the heat to low and place a large heatproof bowl on top. Add the mascarpone or crème fraîche to the bowl along with the leftover cheeses, crumbling or grating any harder varieties first, then stir until melted. Carefully remove the bowl from the heat and set aside, then turn the heat up to high. Once the water is boiling, add the pasta and cook according to packet instructions. Drain, reserving a cupful of cooking water, then add to the bowl of melted cheese and toss to coat, adding a splash of the reserved cooking water to loosen, if needed.
Pre-heat the oven to 200C/fan180C/gas 6.
Chop one chilli finely and place in a large bowl, finely slice the other two chillies and place in a cup of cold water (this will make them go curly, which looks great on the finished dish)
Pop the minced pork in the bowl with the chopped chilli, minced spring onions, ginger, 1 tbsp. soy sauce, 1 tbsp. hoisin or katsu sauce, ½ coriander and mint. Mix together.
Roll the pork into balls you should get about 15-18 balls. Place the sesame seeds onto a plate, then roll the balls in the sesame seeds.
Heat up a little oil in a pan and fry the pork balls until golden all over (being careful not to burn the sesame seeds). Pop in the oven for 10 minutes.
Meanwhile toss the courgette noodles in the same pan for one minute adding the sliced spring onions, remaining soy and hoisin sauce, the Chinese rice wine.
Divide the ‘noodles’ onto warm plates, top with the meatballs then garnish with the sliced chilli and remaining herbs.