Lionhead meatballs

This is a dish I used to make quite a lot but got bored with it.

Anyway, I decided it was time to resurrect it and give it a go.

For the meatballs you need;

400g pork mince
1 leek, finely chopped
1 tablespoon light soy
1 tablespoon dark soy
1 tablespoon rice wine
sesame oil
white pepper
1 beaten egg

You also need;

1 head of Chinese leaves
crushed ginger and garlic
rehydrated and sliced Chinese dried mushrooms
chicken stock
a few pieces of star anise
a couple of dried chillies
light and dark soy

You mix all the ingredients together, using enough cornflour to make the mixture stiff enough to hold together and then shape the pork into largish balls.

These are slightly flattened and fried in oil on both sides until they have coloured and the balls have firmed up.

Line an ovenproof dish with Chinese leaves and put the meatballs on top.

Cook the garlic and ginger in the pan you used to fry the balls and add in all the other ingredients. Pour this over the meatballs and cook covered in the oven for around 45 minutes.

Serve this with steamed jasmine rice and some sweet chilli sauce.

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