Pork meatball pizza
| Serves: | 2 |
| Cooking Time: | 20 minutes |
| Serving Suggestion: | Pairs well with Woolworths Simonsig Pinotage |
| Prep Time: | 20 minutes |
Ingredients
- 1 head Napa (Chinese) cabbage
- 30 g carrots, peeled and grated
- 1 small onion, finely chopped
- 2 tbsp rock salt
- 1 tbsp Korean chilli powder
- 1 tbsp ground paprika
- 25 g fresh ginger, grated
- 6 garlic cloves, smashed
- 1 tbsp brown sugar
- 2 tbsp fish sauce
- 1 1/2 tbsp extra virgin olive oil
- 1 stick lemongrass, sliced lengthways
- 300 g pork sausages, casings removed
- 1 tsp ground ginger
- 2 tbsp honey
- 80 g pomodoro sauce
- 1 sheet nori, cut into thin strips
- microherbs, a handful
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Wash the cabbage and slice finely. Place the cabbage in a sieve with the carrot and squeeze out as much moisture as possible. Place in a bowl and toss with the remaining kimchi ingredients. Transfer to a jar and chill.
- Roll the sausage meat into balls. Heat the olive oil in a pan. Fry the meatballs until golden brown. Add the ginger and paprika and shake the pan to coat the meatballs. Add the honey and shake to coat the meatballs again. Set aside until ready to use.
- To assemble, liberally spread the pomodoro sauce onto a precooked pizza base, place the meatballs on top, then add spoonfuls of kimchi. Preheat the oven to 200°C and bake the pizza until the edges are slightly charred. Top with the nori and microherbs.
INGREDIENTS:
- For the kimchi:
- 1 head Napa (Chinese) cabbage
- 30 g carrots, peeled and grated
- 1 small onion, finely chopped
- 2 T rock salt
- 1 T Korean chilli powder
- 1 T ground paprika
- 25 g fresh ginger, grated
- 6 garlic cloves, smashed
- 1 T brown sugar
- 2 T fish sauce
- 1 ½ T extra virgin olive oil
- 1 stick lemongrass, sliced lengthways
- For the meatballs:
- 300 g pork sausages, casings removed
- 2 t olive oil
- 1 t ground ginger
- 1 t paprika
- 2 T honey
- For serving:
- 80 g pomodoro sauce
- 1 t nori, cut into thin strips
- microherbs, a handful
You could enjoy this recipe too
Buy the ingredients
Add to Cart