CHEF :  Paul Watters 

FROM : Belfast Ireland

30 years in the Hospitality Industry 

Food Creator  / Food Writer 

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INGREDIENTS

Pork & Sweet Potato Balls

300g pork mince

200g sweet potato (peeled, diced)

2 garlic cloves (minced)

1 tsp fresh ginger (grated)

1 tbsp soy sauce

1 tsp honey

½ tsp chilli flakes (adjust to taste)

1 egg yolk

2 tbsp breadcrumbs

Salt & pepper

3 tbsp sesame seeds (for coating)

Honey Soy Chilli Glaze:

2 tbsp soy sauce

1½ tbsp honey

1 tsp chilli paste or sriracha

1 tsp rice vinegar

1 tsp sesame oil

Asparagus Salad

1 bunch asparagus (trimmed)

½ courgette (thinly sliced)

Handful mixed leaves (rocket, baby spinach)

4 ripped basil leaves 

2 spring onions (sliced)

DRESSING

1 tbsp soy sauce

1 tbsp olive oil

1 tsp honey

Squeeze of lemon juice

Red Pepper Sprinkle:

1 tsp smoked paprika

½ tsp chilli powder

Pinch sea salt

METHOD FOR PORK AND SWEET POTATO RECIPE

Boil or steam until soft (about 10 mins)

Mash lightly and let cool

Make the Pork Balls

Mix pork mince, mashed sweet potato, garlic, ginger, soy, honey, chilli flakes, egg yolk, breadcrumbs

Season well

Roll into golf ball-sized portions

Roll each ball in sesame seeds

 Cook the Balls

Heat a pan with a little oil

Fry on medium heat, turning, until golden and cooked through (10–12 mins)

MAKE THE GLAZE

Alternatively bake at 190°C for 18–20 mins

Combine all glaze ingredients in a pan

Simmer until slightly sticky

Toss the cooked pork balls in the glaze until coated

 Prepare the Asparagus Salad

Blanch asparagus in boiling water for 1–2 mins, then refresh in cold water

Toss with courgette, leaves, and spring onions

Mix dressing and coat lightly

 Plate Up (Paul Style)

Spread salad and ripledbasil as the base 

Arrange glazed pork & sweet potato balls on top

Drizzle any extra glaze

Finish with a light dusting of red pepper sprinkle

PAULS TIPS

Add crushed peanuts or cashews for texture

A touch of lime zest lifts the whole dish

For extra heat, add fresh sliced red chilli to your pork and sweek potato balls recipe

This Pork and Sweet Potato Balls recipe brings together comforting flavours with a balanced combination of texture, sweetness, and subtle heat. The natural softness of sweet potato blends seamlessly with the richness of pork mince, creating a tender bite that remains light rather than heavy. Garlic and fresh ginger introduce aromatic depth, while soy sauce and honey provide a gentle contrast between savoury and sweetness. A touch of chilli adds warmth without overpowering the overall profile, allowing each ingredient to remain distinct yet harmonious.

The coating of sesame seeds delivers a delicate crunch, enhancing both texture and presentation. Once paired with the honey soy chilli glaze, the dish develops a glossy finish and layered flavour, where sweetness, acidity, and spice come together in a refined balance.

Complementing the main component, the asparagus salad introduces freshness and contrast. Crisp greens, courgette, and herbs offer brightness, while the light dressing lifts the dish without masking its natural flavours. The red pepper sprinkle adds a final hint of warmth and visual appeal.

Overall, this dish reflects a thoughtful approach to flavour pairing and presentation, aligning well with contemporary vegetarian food dishes trends that value balance, colour, and ingredient integrity.