• Finely chop garlic. • In a small bowl, combine the honey, soy sauce, water and half the garlic. Set aside. Little cooks: Take charge by combining the sauces!

• 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.

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

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