In a large mixing bowl add the minced pork, egg, breadcrumbs, spring onion, the zest of the limes, salt, and pepper. Get stuck in and mix it until it’s well combined.

Roll it out into about 16 equal sized meatballs.

Pan fry them over a medium to high heat until they are golden brown all over. Remove them from the pan and set aside.

Chuck in the garlic and ginger and cook for 30 seconds, then pour in 50ml of water. Now add in the soy sauce, sweet chilli sauce and tomato ketchup, stir well.

Get the meatballs back in the pan and bring it to a simmer. Cook until the sauce becomes nice and sticky, and the meatballs are cooked through.

Dish them up with rice, then garnish with spring onion and sesame seeds.