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Maple Butter & Ponzu Glazed Pork Meatballs

over Jasmine Rice with Crunchy Salad

Cooking time

30 minutes




850 /serving

We source our boutique maple butter from a family-run sugar shack in Quebec’s Eastern Townships—it’s a true delicacy, and tonight it’ll play a central role in your sweet’n’sour, Korean-inspired sauce. After prepping your pillowy bed of jasmine rice and searing your flavourful pork meatballs (bright with notes of scallion and fresh ginger), you’ll stir in the maple butter-ponzu glaze until it gets nice and sticky. And because life is about contrasts, you’ll prep a crunch-tastic side salad combining peppery radishes, carrots and string peas.

We will send you:

  • 285g Ground pork
  • 200g Carrots
  • 60g Radishes
  • 20g Ginger
  • 2 Scallions
  • 115g Sugar snap peas (or snow peas)
  • 157g Jasmine rice
  • 60ml Ponzu lime sauce
  • 30ml Maple butter
  • 13g Savoury Seoul spice blend (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Sesame Seeds, Soy, Wheat

You will need:

Medium pot
Medium pan
Salt & pepper
Total Fat
34 g
Saturated Fat
8 g
1900 mg
Total Carbs
99 g
25 g
37 g
6 g
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Cook the rice
Peel and mince the ginger. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the ginger and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the rice, 1 ½ cups water (double for 4 portions) and ½ the spice blend; bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Mise en place
While the rice cooks, thinly slice the radishes into rounds and place in a bowl of cold water. Peel and thinly slice the carrots into rounds on an angle. Snap off and discard the stem ends of the sugar snap peas; pull off and discard the tough string that runs the length of each pod. Cut each pod into thirds. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. In a small bowl, combine the maple butter, ½ the ponzu and 1 tbsp water (double for 4 portions).
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Prepare the meatballs
In a large bowl, combine the pork, ½ the white bottoms of the scallions and all but ¼ tsp of the remaining ginger (double for 4 portions); season with the remaining spice blend and S&P. Gently mix to combine. Using your hands, form the mixture into 8 meatballs (double for 4 portions) about the size of a golf ball.
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Cook the meatballs
In a medium pan, heat a drizzle of oil on medium-high. Add the meatballs* and partially cover; cook, turning occasionally, 9 to 11 minutes, until browned on all sides and cooked through. Add the maple butter-ponzu mixture and cook, spooning the sauce over the meatballs, 2 to 3 minutes, until the meatballs are glazed and the sauce has thickened.
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Make the crunchy salad
While the meatballs cook, in a large bowl, combine the remaining ginger (omit for a milder flavour), remaining ponzu and 1 tbsp oil (double for 4 portions); season with S&P to taste. Add the radishes (drain before adding), carrots, sugar snap peas and as many of the remaining white bottoms of the scallions as you’d like. Toss well.
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Plate your dish
Divide the finished rice between your plates. Top with the maple butter-ponzu glazed meatballs and crunchy salad. Spoon any remaining pan sauce over the meatballs. Garnish the dish with as many of the green tops of the scallions as you’d like. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.