Nigel Slaters really juicy, spicy Pork meatballs

a handful of smoked bacon or pancetta
500g minced pork
groundnut oil

For the seasoning
2 shallots or 4 small spring onions
3 or 4 small, hot, red chillies
a small bunch of coriander
4 lime leaves or 2 thick stalks of lemon grass
3 or 4 cloves of garlic, peeled and crushed

Chop the shallots or spring onions finely, then chop the chillies even finer, first removing the seeds if you don't like things too hot. Scrub the roots of the coriander and chop them and the leaves finely, discarding the stems. Roll the lime leaves up and shred them finely, then chop them; if you are using lemon grass, discard the coarse outer leaves, then chop the tender inside leaves very thinly. All this can be done in a food processor

Chop the bacon or pancetta and add it, with the seasoning above, to the minced pork. Mix in a good pinch of salt, then cover with clingfilm (otherwise it will taint everything in your fridge) and leave to rest and chill for half an hour or more

Shape the seasoned pork into small balls. The size is up to you. If you flatten them slightly you will get more of that delectable savoury crust when you fry them. I tend to start with a ball of mince the size of a walnut in its shell, then flatten it slightly. To cook them, you will need to warm a little oil in a heavy frying pan, then lay the meatballs in - without crowding them - and let them colour enticingly on both sides before turning the heat down a bit and letting them cook all the way through. You should find them done after four or five minutes. Test one by breaking it open: the centre should be juicy but not especially pink.