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These Anglo-Asian fusion pork meatballs are glazed in a Hoisin honey mustard sticky sauce
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which is sweet with a mild mustard tang. First make your sauce and set aside
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then make your meatballs and fry over a medium heat for 10 to 15 minutes until deep golden and
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cooked through. Pour over the sauce and mix in. Serve topped with sesame seeds and spring onions
