We are the pigs
We are the swine

We are the pigs Suede

This recipe is adapted from a Guardian food post, which details an incredibly versatile pork-mince mixture, that can be used of several different delicious dishes. The noodles here are all that we have tried so far, but variations on the theme are certainly forthcoming.

Chinese five spice contains cinnamon and star anise, which gives it a lovely slightly sweet aniseed edge. The grated ginger gives that gentle, satisfying all-down-the-throat heat and the pork provides an earthy, slightly barn-yardy full mouth flavour.

2 teaspoons grated ginger
Green of 1 spring onion chopped finely
1 teaspoon Chinese 5 spice
1/2 kg minced pork
1/2 teaspoon nanmoi togarashi (or chilli)
1 teaspoon soy sauce
1 courgette
1 pint chicken stock
1 tablespoon soy sauce

• Mix the meat, onions, ginger, 5 spice, teaspoon of soy sauce and nanmoi togarashi in a bowl
• Split the mixture into 16 even pieces and roll each into a ball
• Place under a medium grill for 15 minutes, turning halfway through
• Test the temperature - it should be greater than what 65 Celsius in the centre of the balls
• At this point the meatballs can be stored if you want to have them later
• Cut the courgette into noodle sized ribbons
• Heat the stock in a saucepan over high heat till almost boiling
• If re-heating the meatballs, add them to the broth, reduce heat to medium and heat the meatballs to at least 70 Celsius
• When close to boiling add the tablespoon of soy sauce and courgette ribbons - reduce heat to medium
• Serve in a bowl