Korean-Glazed Pork Meatballs

While the rice is cooking, roughly chop the Asian greens. Trim and halve the green beans. Slice the lemon into wedges. In a large bowl, combine the pork mince, fine breadcrumbs, the egg, remaining garlic and a generous pinch of salt. Using damp hands, roll heaped spoonfuls of the pork mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the green beans, tossing, until tender, 4-5 minutes. Add the Asian greens and sesame seeds and cook until wilted, 2-3 minutes. Season with salt and pepper. Transfer to a bowl and cover to keep warm.

Wipe out the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).

Remove the pan from the heat, then add the sweet chilli sauce, Korean sauce, soy sauce and a squeeze of lemon juice, then toss the meatballs until coated and the sauce is slightly reduced, 1 minute. Season to taste. TIP: If the sauce is too thick, add a splash of water to loosen.