• Finely chop garlic. • In a small bowl, combine the honey, the soy sauce, the water and 1/2 the garlic. Set aside. • In a large bowl, combine pork mince, fine breadcrumbs, the egg, ginger paste, chicken-style stock powder and remaining garlic. • Using damp hands, form spoonfuls of the mixture into meatballs (5-6 per person). Transfer to a plate.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes. • In the last minute, add honey-soy mixture and cook, stirring, until meatballs are coated. Remove from heat. TIP: If your pan is getting crowded, cook the meatballs in batches for best results.

• While the meatballs are cooking, thinly slice celery. • In a medium bowl, combine mayonnaise, ponzu, celery, slaw mix, baby spinach leaves and crushed peanuts. • Season with pepper. Toss to coat.

• Finely slice long chilli (if using). • Divide creamy ponzu and peanut slaw and honey-soy pork meatballs between plates, spooning over any remaining glaze from the pan. • Sprinkle with chilli to serve. Enjoy!