Jiangsu Red Braised Style Pork Meatballs

In a large bowl, combine the finely chopped mushrooms, breadcrumbs and sugar (see pantry for amount). Add in half the oyster sauce, half theChinese five spice, half the ginger puree and half the garlic.

Add the pork mince, season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the meatballs onto a large baking tray.

When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Heat a drizzle of oil in a frying pan on medium-high heat. Once the pan is hot, add the onion, green beans and remaining mushrooms. Stir-fry until the veg has browned, 10-12 mins.

Meanwhile, in a small jug, combine the cornflour, soy sauce, honey and water for the sauce (see pantry for amount) with the remaining oyster sauce. Mix well.

Once the veg has browned, add the remaining, Chinese five spice, garlic and ginger puree. Fry until fragrant, 1 min more.

Once fragrant pour in tte cornflour mixture and bring to a boil. Stir in the cooked meatballs and simmer until tender and the sauce has thickened, 5-6 mins.