In a small pot, boil your rice according to instructions on the bag or box.
Slice your radishes thinly and add them to a small bowl with 3 Tbsp. of the rice wine vinegar.
Add 2 Tbsp. of olive oil to a large pan and once hot, add kale to the pan and sauté with salt and pepper for a few minutes until it’s wilted. Remove from pan and keep in a warm place.
Mix together ground pork, Panko bread crumbs, ginger and the white bottoms of the scallions.
Form the mixture into your meatballs. If you want to have them really consistent use a melon baller. You should get about 14 meatballs from the mixture.
Using the pan that the kale was in, wipe it out and heat through the other 2 Tbsp. of olive oil.
Add the meatballs in brown them on all sides. Turn every four to six minutes.
Mix soy sauce, 2 remaining tablespoons of rice wine vinegar and water together and then add it to the pan with the meatballs.
Tip the pan a bit and spoon the sauce over the meatballs for a few minutes. The sauce will thicken as it cooks. Cook them like this four about 4 minutes and continue to spoon the sauce over them.
Divide your rice among your plates, top it with your kale and add about three or four meatballs to each plate along with radishes (drained) and green onions. Serve immediately.