Pork Lollipops with Sticky Hoisin and Soy Glaze

Cooking Method

• Place all the Meatball ingredients into a large bowl, except the beaten egg. Mix well to combine. Add the beaten egg.

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• Use wet hands to shape the mixture into meatballs. I use digital scales covered with cling film to weigh out 25g blobs then shape them into perfectly round meatballs. There should be enough for around 22-26 meatballs. Place the meatballs on a plate or tray and chill for at least 20 minutes. This helps them hold their shape when cooked.

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• Heat the oven to 190°C/180°C fan/gas 5. Place a large frying pan on to a medium heat and add the vegetable oil. Once the oil is hot add the meatballs one by one, taking care not to splash oil - this should be done by an adult. Do not crowd the pan - do this in two batches if necessary. Allow the meatballs to brown on all sides by using tongs or two spoons to keep the meatballs moving around. Once they are browned all over transfer them to a baking tray and finish cooking them in the oven for 8-10 minutes, until piping hot inside.

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• While the meatballs are in the oven make the Hoisin and Soy Glaze. Place the soy sauces, sugar, and rice vinegar into a small pan. Place onto a low heat until the sugar has dissolved. Add the water and cornflour and use a small whisk to mix until the sauce has heated through and thickened up. When the sauce is thick enough to coat the back of a spoon remove from the heat. Allow to cool slightly then add hoisin sauce and mix well.

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• Remove the cooked meatballs from the oven. You can either dip the meatballs into the glaze and sesame seeds before inserting the lollipop sticks and serve, or you can insert the lollipop sticks into the plain cooked meatballs and allow people to dip into the glaze and sesame seeds themselves. If serving as a main bring them to table for people to assemble themselves with greens and cooked rice. They also taste great stuffed into little gem lettuce cups with grated carrot and cucumber batons.

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