Sometimes street food should be made fancy and sometimes fancy food should be sold on the street. The plethora of lobster rolls or steak tartare that you find in London street food nowadays is simply dazzling and nothing says bold like buttermilk fried chicken occurring on a tasting menu served in a Noma style bowl of branches at the London restaurant Clove Club. This pork bonbon recipe, however, is one of those beautiful things which sits in the middle. Both decadently fast food and somehow classy. Quick to finish but requiring a little bit of work to prepare. In fact, they’re so tasty that in our house they’ve replaced stuffing at Christmas – somehow stuffing balls doesn’t sound very appetising though so I’ll stick to pork bonbons!