You can serve these stuffed pork meatballs at a pre-Christmas supper for six, accompanied by vegetables or simply by bread and salad, but I like them best as a snack if friends come over for a drink, in which case they would serve about ten people. If you want to make them ahead, they also taste good eaten cold.
Put the minced pork into a bowl. Peel the garlic and ginger, chop them together finely and then mix them into the pork, with the mustard, a sprinkling of salt and a generous grinding of black pepper. Drain the oysters, reserving the oil. Take up small handfuls of the pork mixture and flatten them out into circles like little hamburgers. Place a smoked oyster in the centre and wrap the meat up round the oyster to enclose it. Form into a ball.
Continue like this until the meat is used up and then smear the oil from the oyster can over the meatballs. Heat the sunflower oil in a large frying-pan over a medium heat. Fry the meatballs for about 15 minutes, turning them gently, until they are browned all over.
© 1978 Josceline Dimbleby. All rights reserved.