ONIMA recipes

JANG-Glazed Pork Meatballs

Name: JANG-Glazed Pork Meatballs
Yield: 24 small meatballs
Ingredients: 500 g plain pork mince, 15–20% fat; 40 g plain, unseasoned panko breadcrumbs; 60 ml whole milk; 1 large egg, about 50 g without shell per egg; 30 g spring onions/scallions, white and light-green parts, finely chopped; 8 g fresh ginger, peeled and finely grated; 5 g garlic, peeled and finely grated; 4 g fine salt; ¼ tsp ground black pepper; 10 g sunflower oil, divided: 5 g for the tray and 5 g for brushing; 60 g ONIMA JANG; 25 g mild runny honey; 30 ml water; 10 g light soy sauce (not dark soy); 5 g toasted white sesame seeds; 20 g spring-onion greens, thinly sliced

By ONIMA Pantry

Oven-baked pork meatballs coated in a JANG, honey and light soy glaze, finished with sesame and spring onions. Serve warm with cocktail picks.

Yield: 24 small meatballs

Ingredients

Meatballs

500 g plain pork mince, 15–20% fat
40 g plain, unseasoned panko breadcrumbs
60 ml whole milk
1 large egg, about 50 g without shell per egg
30 g spring onions/scallions, white and light-green parts, finely chopped
8 g fresh ginger, peeled and finely grated
5 g garlic, peeled and finely grated
4 g fine salt
¼ tsp ground black pepper
10 g sunflower oil, divided: 5 g for the tray and 5 g for brushing

Glaze and garnish

60 g ONIMA JANG
25 g mild runny honey
30 ml water
10 g light soy sauce (not dark soy)
5 g toasted white sesame seeds
20 g spring-onion greens, thinly sliced

Step by step

Prepare

Heat the oven to 220°C conventional / 200°C fan. Line the tray and brush with 5 g oil. Stir panko and milk together in a mixing bowl; leave for 5 minutes.
Mix

Add pork, egg, 30 g chopped spring onions, ginger, garlic, salt and pepper. Mix gently until evenly combined.
Shape

Divide into 24 balls, about 28–30 g each. Space them apart on the tray and brush the tops with the remaining 5 g oil.
Bake

Bake for 14–20 minutes, until lightly browned and at least 71°C / 160°F in the centre. Check several meatballs, including the largest.
Make the glaze

Combine JANG, honey, water and light soy sauce in the frying pan. Simmer gently for 2–4 minutes, stirring, until it lightly coats a spoon.
Coat and serve

Add the cooked meatballs. Turn gently over low heat for 1–2 minutes to coat. If the glaze becomes too thick to spread, loosen with 1 tsp water. Transfer to a serving dish, spoon over the remaining glaze and scatter with sesame and sliced spring-onion greens. Serve warm with cocktail picks.

The whole recipe, at a glance

Your cooking chart.

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Read each branch from left to right. Colored blocks show what comes together; separate preparations meet when it’s time to combine or serve. Tap a block for the full method.

Before you start

Heat the oven to 220°C conventional / 200°C fan. Line and oil the tray.

Swipe across. Ingredients stay in view.

Ingredient-to-action flow chart. Read each branch from left to right; merged cells combine the ingredients and preparations to their left.
Ingredients	Preparation flow
40 g plain, unseasoned panko breadcrumbs	Soak the panko in milk.	Mix gently until combined.	Shape small meatballs, space apart and brush with oil.	Bake until browned and cooked through.	Coat the meatballs; finish with sesame and spring onions.
60 ml whole milk	Soak the panko in milk.
500 g plain pork mince, 15–20% fat
1 large egg, about 50 g without shell per egg
30 g spring onions/scallions, white and light-green parts, finely chopped
8 g fresh ginger, peeled and finely grated
5 g garlic, peeled and finely grated
4 g fine salt
¼ tsp ground black pepper
10 g sunflower oil, divided: 5 g for the tray and 5 g for brushing
60 g ONIMA JANG	Simmer the glaze until it lightly coats a spoon.
25 g mild runny honey
30 ml water
10 g light soy sauce (not dark soy)
5 g toasted white sesame seeds
20 g spring-onion greens, thinly sliced

Equipment and notes

A 30 × 40 cm metal tray with a shallow rim; parchment rated for 220°C; a 30 cm frying pan; bowl, scales and an instant-read thermometer.

Use unseasoned pork mince, not sausage meat. The spring onions are split between the meatballs and the garnish.

Keep each meatball about 28–30 g when scaling, and change the number of meatballs rather than their size. Use more trays or cook in batches. Beat the egg before measuring a fractional amount.