Pork Balls with Buttered Leeks and Mustard Sauce - James Martin Chef

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 and 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