Expect compulsive finger-licking with these pan-fried pork meatballs simmered in a sticky-sweet hoisin glaze. It's your weeknight dreams come to life atop a bowl of fluffy and fragrant jasmine rice. Scattered with golden corn dressed in aioli, you may consider all boxes properly ticked.
Place rice and 310ml (1¼ cups) cold water in a saucepan over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve. While rice is cooking, continue with step 2.
Thinly slice spring onion, keeping white and green parts separate. Place mince, egg, panko breadcrumbs, white spring onion and ¼ teaspoon salt in a bowl and mix until well combined. Using clean hands, roll mixture into 6 equal-sized meatballs.
Heat vegetable oil in a frypan over medium heat. Add meatballs and cook, turning regularly, for 8–10 minutes or until caramelised and almost cooked through. While meatballs are cooking, continue with step 4.
Place aioli, soy sauce and ½ the sesame oil in a small bowl and mix to combine. Drain corn. Add corn and spinach to a large bowl with the dressing and season to taste with salt and pepper.
In a small bowl mix together hoisin, remaining sesame oil and 40ml (2 tablespoons) water until combined. Add sauce mixture to meatballs and cook for 1 minute or until sauce is reduced and thickened slightly. Stir through green spring onion and season with salt and pepper.
Divide rice, meatballs and sauce between plates and serve with corn salad.