Juicy pork meatballs are cooked to perfection and tossed in charred cauliflower, onion, cabbage, carrot matchsticks, and a moreish sweet-soy sauce. Finished off with fresh coriander, toasted cashews & sliced chilli, this dish is packed with flavour & crunch. Let’s cause a stir, Chef!
Pork Meatballs & Cauli Stir-fry
Pork Meatballs & Cauli Stir-fry
with julienne carrot, fresh coriander & a sweet soy sauce
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Cabbage
- Cashew Nuts
- Cauliflower Florets
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Julienne Carrots
- NOMU Oriental Rub
- Onion
- Pork Mince
- Sweet Soy
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
ROLLIN’, ROLLIN, ROLLIN’
In a bowl, combine the mince, the diced onion (to taste), ½ the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs. Set aside.
CASHEW! BLESS YOU
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
I’LL FRY IF I WANT TO
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
ON TO THE VEG
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the cauliflower pieces and fry until starting to char, 5-7 minutes (shifting occasionally). Add the sliced onion and fry until golden, 3-4 minutes (shifting occasionally).
SMELLS SO GOOD…
When the onion is golden, add the sliced cabbage, the julienne carrot, and ½ the sliced chilli (to taste) to the pan. Fry until the cabbage has softened slightly, 2-3 minutes (shifting occasionally). In the final minute, add the remaining NOMU rub. Remove from the heat and toss through the browned meatballs, the sweet soy, and ½ the chopped coriander. Season (if necessary).
TUCK IN!
Dish up the loaded meatball stir-fry. Sprinkle over the toasted cashews and the remaining chilli & coriander. Time to dine, Chef!
Pork Mince - 150g
Onion - 1
NOMU Oriental Rub - 20ml
Cashew Nuts - 10g
Cauliflower Florets - 100g
Cabbage - 100g
Julienne Carrots - 75g
Fresh Chilli - 1
Sweet Soy - 40ml
Fresh Coriander - 4g
ROLLIN’, ROLLIN, ROLLIN’
In a bowl, combine the mince, the diced onion (to taste), ½ the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
CASHEW! BLESS YOU
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
I’LL FRY IF I WANT TO
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
ON TO THE VEG
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the cauliflower pieces and fry until starting to char, 5-7 minutes (shifting occasionally). Add the sliced onion and fry until golden, 3-4 minutes (shifting occasionally).
SMELLS SO GOOD…
When the onion is golden, add the sliced cabbage, the julienne carrot, and ½ the sliced chilli (to taste) to the pan. Fry until the cabbage has softened slightly, 2-3 minutes (shifting occasionally). In the final minute, add the remaining NOMU rub. Remove from the heat and toss through the browned meatballs, the sweet soy, and ½ the chopped coriander. Season (if necessary).
TUCK IN!
Dish up the loaded meatball stir-fry. Sprinkle over the toasted cashews and the remaining chilli & coriander. Time to dine, Chef!
Pork Mince - 300g
Onion - 1
NOMU Oriental Rub - 40ml
Cashew Nuts - 20g
Cauliflower Florets - 200g
Cabbage - 200g
Julienne Carrots - 150g
Fresh Chilli - 1
Sweet Soy - 80ml
Fresh Coriander - 8g
ROLLIN’, ROLLIN, ROLLIN’
In a bowl, combine the mince, the diced onion (to taste), ½ the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
CASHEW! BLESS YOU
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
I’LL FRY IF I WANT TO
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 3-4 minutes (shifting occasionally). You may need to do this step in batches. Remove from the pan and set aside.
ON TO THE VEG
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the cauliflower pieces and fry until starting to char, 5-7 minutes (shifting occasionally). Add the sliced onion and fry until golden, 4-5 minutes (shifting occasionally).
SMELLS SO GOOD…
When the onion is golden, add the sliced cabbage, the julienne carrot, and ½ the sliced chilli (to taste) to the pan. Fry until the cabbage has softened slightly, 3-4 minutes (shifting occasionally). In the final minute, add the remaining NOMU rub. Remove from the heat and toss through the browned meatballs, the sweet soy, and ½ the chopped coriander. Season (if necessary).
TUCK IN!
Dish up the loaded meatball stir-fry. Sprinkle over the toasted cashews and the remaining chilli & coriander. Time to dine, Chef!
Pork Mince - 450g
Onion - 1
NOMU Oriental Rub - 60ml
Cashew Nuts - 30g
Cauliflower Florets - 300g
Cabbage - 300g
Julienne Carrots - 225g
Fresh Chillies - 2
Sweet Soy - 120ml
Fresh Coriander - 12g
ROLLIN’, ROLLIN, ROLLIN’
In a bowl, combine the mince, the diced onion (to taste), ½ the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
CASHEW! BLESS YOU
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
I’LL FRY IF I WANT TO
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 3-4 minutes (shifting occasionally). You may need to do this step in batches. Remove from the pan and set aside.
ON TO THE VEG
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the cauliflower pieces and fry until starting to char, 5-7 minutes (shifting occasionally). Add the sliced onion and fry until golden, 4-5 minutes (shifting occasionally).
SMELLS SO GOOD…
When the onion is golden, add the sliced cabbage, the julienne carrot, and ½ the sliced chilli (to taste) to the pan. Fry until the cabbage has softened slightly, 3-4 minutes (shifting occasionally). In the final minute, add the remaining NOMU rub. Remove from the heat and toss through the browned meatballs, the sweet soy, and ½ the chopped coriander. Season (if necessary).
TUCK IN!
Dish up the loaded meatball stir-fry. Sprinkle over the toasted cashews and the remaining chilli & coriander. Time to dine, Chef!
Pork Mince - 600g
Onion - 1
NOMU Oriental Rub - 80ml
Cashew Nuts - 40g
Cauliflower Florets - 400g
Cabbage - 400g
Julienne Carrots - 300g
Fresh Chillies - 2
Sweet Soy - 165ml
Fresh Coriander - 15g
Woolies Products in this dish
