Process all the ingredients for the pork balls in a food processor until smooth.
Scoop up scant tablespoons of mixture and shape into balls.
Place on a baking sheet lined with greaseproof paper.
Bake at 200ºC for 30 minutes.
Stir the dressing ingredients until dissolved.
Serve up the rice (at room temperature), top with some salad leaves and the hot pork balls and drizzle generously with the dressing.
Drizzle the rice, leaves and pork balls with a mix of tamari soy sauce and a few drops of sesame oil instead.
Serve a plate of pork balls with good quality sweet chilli sauce for dipping.
For interactive canapés or starters, get everyone to fill larger leaves with a spoonful of rice, a pork ball and a drizzle of rice wine dressing, then roll up and eat.
Words and image: Fairlady
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