Pork & Sweet Potato Balls with Honey Soy Chilli Glaze and Asparagus Salad
There’s something quietly satisfying about a dish that feels both comforting and considered. This recipe from Executive Chef and Ravish columnist Paul Watters strikes that balance perfectly — combining rich, savoury pork with the natural sweetness of sweet potato, finished with a sticky honey soy chilli glaze.
Paired with a fresh, vibrant asparagus salad, it’s a dish that works just as well for a relaxed midweek dinner as it does for something a little more elevated. It’s simple, flavour-led cooking, with just enough refinement to make it feel special.
Ingredients
Pork & Sweet Potato Balls
- 300g pork mince
- 200g sweet potato (peeled and 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 and 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)
- A handful of mixed leaves (rocket, baby spinach)
- 4 basil leaves (torn)
- 2 spring onions (sliced)
Dressing
- 1 tbsp soy sauce
- 1 tbsp olive oil
- 1 tsp honey
- A squeeze of lemon juice
Red Pepper Sprinkle
- 1 tsp smoked paprika
- ½ tsp chilli powder
- A pinch of sea salt
Method
Cook the Sweet Potato
Boil or steam the sweet potato for around 10 minutes, or until soft.
Lightly mash and leave to cool.
Make the Pork Balls
In a large bowl, combine the pork mince, mashed sweet potato, garlic, ginger, soy sauce, honey, chilli flakes, egg yolk, and breadcrumbs.
Season well with salt and pepper.
Mix thoroughly, then roll into golf ball-sized portions.
Coat each ball evenly in sesame seeds.
Cook the Pork Balls
Heat a pan with a little oil over medium heat.
Fry the balls, turning regularly, until golden and cooked through (around 10–12 minutes).
Alternatively, bake in a preheated oven at 190°C for 18–20 minutes.
Make the Glaze
Combine all glaze ingredients in a small pan.
Simmer gently until slightly thickened and sticky.
Toss the cooked pork balls in the glaze until fully coated.
Prepare the Asparagus Salad
Blanch the asparagus in boiling water for 1–2 minutes, then refresh in cold water.
In a bowl, combine the asparagus with courgette, mixed leaves, basil, and spring onions.
Mix the dressing ingredients and toss lightly through the salad.
Plate Up (Paul’s Style)
Spread the salad across the base of the plate, scattering the torn basil evenly.
Arrange the glazed pork and sweet potato balls on top.
Drizzle over any remaining glaze.
Finish with a light dusting of the red pepper sprinkle.
Paul’s Tips
- Add crushed peanuts or cashews for extra texture
- A touch of lime zest will lift the entire dish
- For more heat, add freshly sliced red chilli
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