Stir-fried Pork Balls with Rice

This recipe works in combination with: Chicken & Mushroom Casserole, Chicken Tagine with Herbed Couscous, Crusted Cod with Bacon Greens. This recipe features in these meal plans: Back-to-school 2.

Pork mince balls stir-fried with mushrooms and cabbage with soy sauce and ginger.


  • 1/2 small white cabbage (approx 520g each), coarsely chopped
  • 1 lime, zested and juiced
  • 125g of shiitake mushrooms, sliced
  • 500g of pork mince
  • 75ml of light soy sauce (5 tbsp)
  • 80g of breadcrumbs
  • 1 medium egg
  • 280g of basmati rice
  • 2 tsp fresh ginger, grated
  • 2 cloves of garlic, finely chopped
  • 2 tsp cornflour
  • 2 tbsp vegetable oil
  • 1 fresh red chilli, deseeded and finely chopped
  • Serves: 4
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 20 mins
  • Price per person: £1.77
  • Store cupboard: Cook's
  • Calories per serving: 811
  • 5-a-day per serving: 1.5
  • Print Recipe
Stir-fried Pork Balls & Rice photo

753 cooks think so


  1. Cook the rice according to the packet instructions.
  2. To make the meatballs, mix the mince, egg, breadcrumbs, ginger, chopped chilli and lime zest in a large bowl. Season with salt and pepper and mix well. Shape the mince mixture into 2cm meatballs.
  3. Heat the oil in a large frying pan and fry the pork balls in batches for 5-6 minutes, or until cooked through. Remove and set aside.
  4. Mix together the soy sauce, lime juice, cornflour and 8 tbsp of water.
  5. Add more oil to the pan, if necessary, and cook the garlic and mushrooms for 3-4 minutes, or until tender. Add the cabbage and cook until tender. Add the pork balls and sauce and cook for 2-3 minutes, or until the sauce has developed a thicker consistency.
  6. Serve the pork balls with the cooked rice.

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