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5 from 7 votes


  • 1.25 lbs ground pork
  • 1/3 cup of panko bread crumbs
  • 3 Tbsp. of soy sauce
  • 5 Tbsp. of rice wine vinegar – Separate this by 3 Tbsp. and 2 Tbsp.
  • 1 Tbsp. of water
  • 1 Tbsp. of fresh ginger
  • 1 cup of jasmine rice, uncooked
  • 1 bunch of kale – chopped with ribs removed
  • 5 large radishes - sliced
  • 3 scallions – chopped with the white bottoms separated from green tops
  • 4 Tbsp. of olive oil
  • Salt and pepper to taste


  • 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.