Finger-licking with their sticky hoisin glaze, these pan-fried pork meatballs make for a satisfying and quick dinner served atop fluffy and fragrant jasmine rice. Add the sweet pop of corn kernels as a side salad and consider all boxes properly ticked.
Place rice in a saucepan with 310ml (1¼ cups) cold water over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve. While rice is cooking, continue with step 2.
Thinly slice spring onion, keeping white and green parts separate. Place mince, egg, panko breadcrumbs, white spring onion and ¼ teaspoon salt in a bowl and mix until well combined. Using clean hands, roll mixture into 6 equal-sized meatballs.
Heat vegetable oil in a frypan over medium heat. Add meatballs and cook, turning regularly, for 8–10 minutes or until meatballs are caramelised and almost cooked through.
Meanwhile, place aioli, soy sauce and ½ the sesame oil in a bowl and mix to combine. Drain corn. Add corn and baby spinach to a large bowl with the dressing and season to taste with salt and pepper.
In a small bowl mix together hoisin, remaining sesame oil and 40ml (2 tablespoons) water until combined. Add sauce mixture to meatballs and cook for 1 minute or until sauce is reduced and thickened slightly. Stir through green spring onion and season with salt and pepper.
Divide rice, meatballs and sauce between plates and serve with corn salad.