• 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, remaining garlic and a good pinch of salt and pepper.
• Using damp hands, roll heaped spoonfuls of pork mixture into small 
meatballs (4-5 per person). Transfer to a plate.
• Set your air fryer to 200°C. Place meatballs into 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 pear, celery and fresh chilli (if using).
• In a medium bowl, combine mayonnaise, ponzu sauce, pear, celery, slaw 
mix, baby leaves (see ingredients) and crushed peanuts. Season with salt
and pepper. Toss to coat.
Little cooks: Take the lead by tossing the slaw! 

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