Sweet chilli has a universal appeal because it’s tangy but not too hot, plus a lot of people will already have it stashed in the kitchen cupboard!

(1) Put the pork in a large mixing bowl with the egg, breadcrumbs, spring onions, lime zest, salt and black pepper. Get stuck in and mix until it’s well combined, then roll it into 12 equal-sized meatballs.

(2) Heat the oil in a large frying pan and fry the meatballs over a medium-high heat until golden brown all over. Remove them from the pan, leaving the oil behind, and set aside.

(3) Chuck in the garlic and ginger for the sauce and cook them for 30 seconds, then pour in the measured water, soy sauce, sweet chilli sauce and tomato ketchup. Stir well.

(4) Get the meatballs back in the pan, turn to coat and bring to a simmer. Cook until the sauce is nice and sticky, and the meatballs are cooked through (if you cut into a meatball, there should be no trace of pink. If there is, continue to cook for another couple of minutes, then test again).

(5) Scatter with spring onions and sesame seeds, then dish them up.