• Finely chop garlic. • In a small bowl, combine the honey, soy sauce, water and half the garlic. Set aside. • In a large bowl, combine fine breadcrumbs, pork mince, the egg, ginger paste, chicken-style stock powder and remaining garlic. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person). Transfer to a plate. Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs! Make sure to wash your hands well afterwards.

• Set the air fryer to 200°C. Place meatballs into a foil-lined air fryer basket and cook until cooked through, 8-10 minutes. • Add the honey-soy mixture and stir until the meatballs are coated in the sauce. TIP: No air fryer? Heat a frying pan over medium-high heat with a drizzle of olive oil. Cook meatballs, until browned and cooked through, 8-10 minutes. In the last minute, add the honey-soy mixture, tossing, until coated.

• Meanwhile, thinly slice cucumber, celery and fresh chilli (if using). • In a medium bowl, combine plant-based mayo, ponzu sauce, cucumber, celery, slaw mix, baby leaves and crushed peanuts. Season with salt and pepper. Toss to coat.

• Thinly slice spring onion. • Divide cucumber slaw between bowls. Top with sticky ginger pork meatballs. • Spoon over any remaining glaze from the basket. • Garnish with chilli and spring onion to serve. Enjoy!