Instructions

1. Very thinly slice the red onion and white radish. In a bowl combine the rice vinegar, water, salt and sugar for the pickle, then add the sliced onion and radish to the bowl, toss and set aside.
2. Prepare the rice. Rinse the rice well in a bowl until the water you pour out of the bowl is mostly clear. Finely chop the garlic, or grate it with a fine grater or zester, then set half the garlic aside for the meatballs.
3. In a medium saucepan, melt the butter over medium heat. Be careful not to burn the butter! Don’t let it turn brown. Add HALF of the garlic and cook for about a minute until fragrant. Add the rice and the water. Stir, then bring to a boil. Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it cook for 10 minutes. After that, remove from heat, but keep it covered for further 10 minutes so the rice can absorb the water and finish cooking in its own steam.
4. Prepare the meatballs. Very thinly slice the spring onion. In a large bowl, mix the ground pork, spring onions, second half of chopped garlic, sugar, fish sauce, salt and pepper. Knead until well combined, then form balls about the size of ping pong balls.
5. Prepare the stir-fry vegetables. Roughly chop the pak choi. Cut the carrot into matchsticks.
6. In a large pan or wok heat a generous drizzle of oil over high heat. When hot, turn the heat to medium and put the meatballs in. Don’t overcrowd the pan, work in batches if neccessary. Fry the meatballs for about 8-10 minutes, turning them regularly to cook evenly on all sides. Transfer to a plate and cover to keep warm.
7. When all meatballs are done, heat another drizzle of oil in the same pan or wok. Add the carrots and cook, stirring frequently, for about 2 minutes. Add the pak choi and cook for another minute or two until the pak choi has wilted.
8. Thinly slice the green chilli (if using). Serve the meatballs with the garlic rice, stir-fried veggies and pickle, then sprinkle with chilli if desired.