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

• In a large frying pan, heat a drizzle of olive oil over a 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.

• While meatballs are cooking, thinly slice celery and spring onion. • In a medium bowl, combine mayonnaise, ponzu, celery, slaw mix, spring onion and crushed peanuts. Season with salt and pepper and toss to coat.

• Finely slice the long green chilli (if using). • Divide creamy ponzu slaw and honey-soy glazed pork meatballs between bowls. Spoon over any extra glaze from the pan. • Sprinkle with chilli to serve.