27/02/2026
Dinner tonight, Teriyaki pork Meatballs with Crispy Rice! I found this recipe in the February Tesco magazine and it's delicious, very tasty and fresh, definitely recommend Tesco
200g long grain rice
500g pack of lean pork mince 5% fat
6cm piece fresh ginger, 1/2 finely grated, half cut into matchsticks
4 spring onions, 2 finely chopped and 2 sliced into matchsticks
10g fresh coriander, half finely chopped
1 large clove of garlic, minced
1 lime, zested, 1/2 juiced and 1/2 cut into wedges
2 tbsp vegetable oil
165g pouch Teriyaki stir fry sauce
Half a cucumber sliced on the diagonal
1 red chilli, thinly sliced
Cook the rice according to packet instructions. Remove the lid, fluff up and allow to steam dry uncovered for 5 minutes.
In a bowl, mix the mince, finely grated ginger, chopped spring onions, finely chopped coriander, garlic and lime zest until combined. Shape into 16 meatballs.
Heat 1 tbsp oil in a frying pan over a medium heat. Cook the meatballs for 12-15 minutes, turning occasionally until golden and cooked through. Pour over the Teriyaki sauce and 50ml water and cook for a couple of minutes until piping hot and the meatballs are coated in a glossy sauce.
Heat the remaining 1 tbsp oil in a frying pan over a high heat, once very hot, carefully add the cooked rice and fry for 5 minutes, tossing every couple of minutes until starting to turn crisp and golden.
Toss the cucumber, remaining spring onions, coriander and the lime juice together and served with the crispy rice and meatballs drizzled with the sauce. Top with the thinly sliced ginger and chilli with the lime wedges.
