• Grate carrot. • In a medium bowl, combine pork mince, fine breadcrumbs, sweet soy seasoning, garlic paste and the egg. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person). Transfer to a plate.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, then add plum sauce and the soy sauce and stir to combine.

• Meanwhile, combine shredded cabbage mix, baby spinach leaves, carrot, ponzu sauce and a drizzle of vinegar and olive oil in a large bowl.

• Divide ponzu slaw between bowls. Top with Asian plum meatballs and pour over any remaining sauce from pan. • Dollop over mayonnaise and sprinkle over crushed peanuts. Enjoy!