Bring a medium pot with rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner. Set aside covered. While rice cooks, prepare ingredients.

Trim and thinly slice green onions on an angle. If desired, pull strings from sugar snap peas. If string is hard to find and remove, make a very thin cut lengthwise along the string. Halve snap peas across length. Mince garlic.

Add ground pork, soy sauce, half the green onions, half the sesame oil (reserve remaining of both for snap peas), rice flour, ginger, and a pinch of pepper to a mixing bowl. Thoroughly combine, seasoning meat evenly.

Form pork mixture into eight golf ball-sized meatballs. Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add meatballs to hot pan and cook until browned on two “sides,” 2-3 minutes per side. Transfer meatballs to prepared baking sheet. Wipe pan clean and reserve. Roast in hot oven until meatballs reach a minimum internal temperature of 160 degrees, 8-10 minutes. While meatballs roast, cook snap peas.

Return pan used to sear meatballs to medium heat. Add 1 tsp. olive oil, remaining sesame oil, and garlic to hot pan. Cook until fragrant, 45-60 seconds. Add snap peas, remaining green onions (reserve a pinch for garnish), and a pinch of salt. Stir occasionally until tender and lightly charred, 4-5 minutes. If snap peas need more time, add 1 tsp. olive oil and continue cooking, 2-3 minutes. Plate dish as pictured on front of card, garnishing with remaining green onions and serving ponzu sauce on the side for dipping. Bon appétit!