• Finely chop garlic.
• In a small bowl, combine the honey, soy sauce, water and half the garlic. Set aside.
• In a large bowl, combine pork mince, fine breadcrumbs, the egg, ginger paste, stock concentrate and remaining garlic.
• Using damp hands, form spoonfuls of pork mixture into meatballs (5-6 per person). Transfer to a plate. 
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs! 

• Set air fryer to 200°C. Place meatballs into a foil-lined air fryer basket and cook until cooked through, 8-10 minutes.
• In the last 5 minutes of cook time, brush over honey-soy mixture and cook until browned and sticky. 
TIP: No air fryer? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes. In the last minute, add honey-soy mixture and cook, stirring, until meatballs are coated. Remove from heat. 

• While meatballs are cooking, trim and slice pea pods lengthways.
• In a medium bowl, combine the mayonnaise, ponzu, pea pods, shredded cabbage mix, baby spinach leaves and crushed peanuts.
• Season with pepper. Toss to coat. 
Little cooks: Take the lead by combining the ingredients for the slaw! 

• Thinly slice spring onion (see ingredients).
• Divide ponzu and peanut pea pod slaw and honey-soy pork meatballs between bowls. Spoon over any extra glaze.
• Sprinkle with spring onions to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the spring onion!