Place the pigs’ cheeks into a pan with the onion, thyme, wine, stock and seasoning. Bring to the boil, then simmer for 90 minutes to 2 hours.
Allow the pigs’ cheeks to cool, remove from the pan and shred the meat.
Combine the pork, potato, chives and egg yolk.Season and roll into 6 balls, then pane them by dipping them in flour, egg and breadcrumbs.
Deep fry for 3-4 minutes, then drain onto kitchen paper.
To make the sauce heat a large non-stick pan until hot, add both of the mustards and the veal jus then reduce by half.
Place the leeks and butter in a pan over a medium heat and sweat for 3 to 4 minutes. Finish with the cream and the chives then season.
To serve your Pork Balls with Buttered Leeks and Mustard Sauce place a pile of the leeks in the centre of a serving plate with a pork ball on top then drizzle the sauce around the edge of the plate.
Place the pigs’ cheeks into a pan with the onion, thyme, wine, stock and seasoning. Bring to the boil, then simmer for 90 minutes to 2 hours.
Allow the pigs’ cheeks to cool, remove from the pan and shred the meat.
Combine the pork, potato, chives and egg yolk.Season and roll into 6 balls, then pane them by dipping them in flour, egg and breadcrumbs.
Deep fry for 3-4 minutes, then drain onto kitchen paper.
To make the sauce heat a large non-stick pan until hot, add both of the mustards and the veal jus then reduce by half.
Place the leeks and butter in a pan over a medium heat and sweat for 3 to 4 minutes. Finish with the cream and the chives then season.
To serve your Pork Balls with Buttered Leeks and Mustard Sauce place a pile of the leeks in the centre of a serving plate with a pork ball on top then drizzle the sauce around the edge of the plate.
