• Finely grate ginger and garlic. • In a small bowl, combine the honey, soy sauce, water and 1/2 the garlic. Set aside.

• In a large bowl, combine pork mince, panko breadcrumbs (see ingredients), ginger, egg, chicken-style stock powder and remaining garlic. • Using damp hands, roll spoonfuls of pork mixture into meatballs and transfer to a plate. You should get 5-6 meatballs per person.

• Heat a large frying pan over a medium-high heat with a drizzle of olive oil. • Cook meatballs, turning occasionally, until browned and cooked through, 8-10 minutes. • In last minute of cook time, add honey-soy mixture and cook, stirring, until the meatballs are coated in the sauce. Remove from heat. • Meanwhile, thinly slice celery. Thinly slice long green chilli (if using). • In a medium bowl, combine mayonnaise, ponzu sauce, celery, slaw mix, baby spinach leaves and crushed peanuts. Season with salt and pepper. Toss to coat.

• Divide ponzu celery slaw between bowls. Top with honey-soy glazed pork and ginger meatballs. • Spoon over any remaining glaze from pan. Top with chilli. • Garnish with torn coriander to serve.