Glazed Ginger-Garlic Pork Meatballs with Coconut-Lime Rice and Blistered Snap Peas

Rinse 1.5 cups jasmine rice in a fine-mesh sieve under cold water until the water runs clear. In a medium pot, combine the rinsed rice, 14 oz coconut milk, 0.5 cup water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed. Keep covered off heat for 5 minutes.

While rice cooks, prepare the aromatics: peel and finely grate the 2-inch piece of ginger; mince the 5 cloves of garlic. Thinly slice the bunch of green onions, separating the white bottoms from the green tops. Finely chop the 0.5 bunch of curly parsley.

Prepare the tomato relish: dice the 2 roma tomatoes into 1/4-inch pieces. In a small bowl, combine the tomatoes, half of the chopped curly parsley, and the juice from half of the lime. Season with salt and pepper and set aside.

In a large bowl, combine 1 lb ground pork, 0.5 cup panko breadcrumbs, 1 large egg, the white bottoms of the green onions, half of the grated ginger, and half of the minced garlic. Season with 0.5 tsp salt and 0.25 tsp black pepper. Mix gently by hand until just combined and form into 12-16 even-sized meatballs.

Heat 2 tbsp neutral oil in a large skillet over medium-high heat. Add the meatballs and sear for 3-4 minutes per side until deeply browned and a crust (fond) has formed on the bottom of the pan. Remove meatballs from the skillet and set aside on a plate (they will finish cooking in the sauce).

In the same skillet used for the meatballs, add the 8 oz sugar snap peas. Sear for 2-3 minutes until bright green and slightly blistered. Remove the peas and set aside with the meatballs.

Lower the skillet heat to medium. Deglaze the pan by adding 2 tbsp rice vinegar, scraping up any browned bits (fond) with a wooden spoon. Add the remaining grated ginger and minced garlic, cooking for 30 seconds until fragrant.

Whisk in 0.25 cup soy sauce and 2 tbsp honey. Bring to a simmer for 1-2 minutes until the sauce begins to thicken into a glossy glaze.

Return the meatballs and any accumulated juices to the skillet. Toss in the glaze for 2-3 minutes until the meatballs are fully cooked through and coated in a sticky sauce.

Zest the remaining half of the lime into the cooked coconut rice and fluff with a fork. Mix in the remaining chopped curly parsley.

Divide the coconut-lime rice among four plates. Top with the glazed meatballs and blistered snap peas. Spoon any remaining glaze from the pan over the meatballs. Garnish with the sliced green onion tops and serve with the roma tomato relish on the side.