Pork Balls with Buttered Leeks and Mustard Sauce
This Pork Balls with Buttered Leeks and Mustard Sauce dish is guaranteed to impress! Made with flavoursome, slow cooked pig's cheeks!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Deep fryer
- Pot
- Nonstick skillet
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Dish
- Slotted spoon
- Spoon
- Whisk
- Fork
- Measuring cup
- Measuring spoon
- Paper towel
- Serving platter
- Stove
- Fine-mesh sieve
- Tongs
- Spatula
- Ladle
- Kitchen timer
Ingredients
- 2 pig’s cheeks
- 1 onion, sliced
- 6 – 8 sprigs of thyme
- 50ml white wine
- 500ml stock
- 2 cooked pig’s cheeks (as above)
- 400g mashed potato
- 2 tbs chives chopped
- 1 egg yolk
- Salt
- pepper
- 100g plain flour
- 100g panko breadcrumbs
- 2 eggs
- 25g butter
- 1 tbs Dijon mustard
- 1 tbs grainy mustard
- 300ml veal jus
- 400g leeks sliced
- 50ml double cream
- few chives chopped
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