so let's plan it then eat it

200g at pancetta (from Italian delis), rind removed, finely chopped 2 tbs extra virgin olive oil 2 onions, finely chopped 4 garlic cloves, finely chopped 2 tbs finely chopped sage leaves, plus extra fried whole leaves to serve 2 tsp fennel seeds, crushed 2/3 cup (60g) rolled oats 1kg rindless pork belly, minced (ask your butcher) 3 egg yolks 11/4 cups (100g) grated parmesan 21/2 cups (250g) grated mozzarella METHOD 1 Place the pancetta and oil in a cold frypan over medium heat. When sizzling, cook for 2-3 minutes until fat renders. Add the onion and cook, stirring, for 3-4 minutes until softened. Add garlic, sage and fennel. 2 Season. Cook, stirring, for 2-3 minutes until fragrant. Remove from heat and cool. Whiz oats in a small food processor until finely chopped. Transfer to a bowl and combine with pork, egg and pancetta mixture. Using 1/4 cup per meatball and working with wet hands, form into 20 balls. Chill slightly. 3 Preheat oven to 200°C. Fo...

INGREDIENTS 2 cups (400g) medium-grain rice 1 tbs olive oil 2 garlic cloves, finely chopped 2 tsp grated ginger 500g pork mince 1/2 cup (125ml) Chinese rice wine (shaohsing) or dry sherry 2 tbs brown sugar 1/3 cup (80ml) char siu sauce 2 tbs dark soy sauce 1 bunch broccolini, trimmed, blanched 1/2 cup (75g) unsalted roasted peanuts, chopped 1 long red chilli, seeds removed, finely shredded METHOD 1 Cook the rice according to the packet instructions. 2 Meanwhile, heat the oil in a wok or large frypan over medium-high heat. Add the garlic and ginger, and stir-fry for 5 seconds or until fragrant. Add the pork and stir-fry for 3-4 minutes until no longer pink. Add the wine, brown sugar, char siu and dark soy sauces, and toss to combine. Add the broccolini and stir-fry for a further 2 minutes or until the broccolini is just tender. 3 Serve with rice and garnish with chopped peanuts and shredded chilli. https://www.delicious.com.au/recipes/stir-fried-cha...