Stewed Pork meatballs

Ingredients

• 500 g lean pork mince
• 2 carrots
• 4 cloves of garlic
• 2 large onion
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 2 shakes of paprika
• soy sauce
• sesame seed oil
• ½ cup chicken stock
• 1 tbsp corn flour
• 200 g mushrooms
• Bunch of spinach/bok choy/pak choy/silverbeet

Method

1. Combine pork mince, half of the onion and garlic – finely chopped, dried basil and oregano, paprika and dash of soysauce and turn into little meat balls (size of a fifty cent piece).
2. Brown pork meatballs on both sides in hot frying pan with a little bit of sesame seed oil.
3. Reduce heat and add finely chopped onion and garlic and a dash of soy sauce.
4. Make a paste with the corn flour and chicken stock and add to the pan.
5. Simmer until meatballs are cooked.
6. Add coarsely chopped mushrooms and chopped stalks of bok choy/ pak choy/ silverbeet.
7. Cover and simmer until mushrooms and stalks are tender.
8. Add bok choy/pak choy silverbeet leaves a few minutes before serving.

Notes

• Serve with basmati rice.
• Serves four-six.