INGREDIENTS

• 500g organic pork mince

• 1/2 brown onion, finely diced

• 1 tbsp ginger, grated

• 1 clove garlic, finely chopped

• 1 free-range egg

• 1/2 cup rice crumbs

• 1 tsp Chinese five spice

• 1 tsp fennel seeds, ground

• 1/4 cup hoisin sauce

• 1/4 cup raw honey

• 3 tbsp apple cider vinegar

• 1 tbsp tamari

• 1 tsp sesame oil

• 1 fennel bulb finely sliced

• 2 apples, finely sliced

• 2 shallots, finely sliced

• 1 tbsp sesame seeds, toasted

• 2 tbsp good quality whole egg mayonnaise

• Salt and pepper

METHOD

In a large bowl combine pork mince, onion, ginger, garlic, egg, breadcrumbs, five spice and fennel seeds. Mix together well and season with salt and pepper. Roll into tablespoon-sized balls. Heat grill to medium heat. Add meatballs and cook for 4-5 minutes each side, or until cooked through.

Meanwhile to make the barbecue sauce, mix together hoisin, honey, 1 tablespoon of the apple cider vinegar, tamari and sesame oil. Season to taste with salt and pepper. Remove meatballs from grill and place into sauce to coat well. Place 2-3 meatballs on each skewer.

Prepare the salad by combining fennel, apple, shallots, sesame seeds, mayonnaise and remaining apple cider vinegar in a large bowl. Mix well. Season to taste.

Serve meatballs warm with salad. Enjoy!