TV reviewimb:

[Burney]

Well don't watch it then.

Fúck me. Talk about a tough crowd.

Last night I tried to make pork balls. The porky centre was perfect but the batter just wasn't thick and bready enough.

I’ve succeeded with chicken balls in the past. Most recipes suggest too much baking powder and too thin a batter. It really needs to be as stodgy as fùck. Also, garlic powder in the batter.

How did you get the pork authentically gristly?

[Sir C]

I’ve succeeded with chicken balls in the past. Most recipes suggest too much baking powder and too thin a batter. It really needs to be as stodgy as fùck. Also, garlic powder in the batter.

How did you get the pork authentically gristly?

I boiled it first, let it cool, the chopped it into gobbets.