Combine mince, quinoa flakes, ginger, garlic and egg.

Shape teaspoonfuls into balls

Meanwhile, bring a pot of water to the rolling boil.

Add the pork balls and cook until they float.

Remove balls with a slotted spoon when they float to the surface of the water and drain.

When all balls have been removed, discard the water and return the pan to the stove over a medium heat with combined mirin, coconut aminos, fish sauce, honey and sesame oil.

Add balls and toss to coat.

Cook over medium heat for around 5 minutes until all the sauce has been absorbed into the balls.