Firstly, pick as many of the leaves off the coriander plant as you can, put in a bowl and set to one side. Cut off all the stems from the plant (and as much of the root as you can without adding loads of soil!) Place them into a pestle and mortar and grind down into a paste. You may need to chop it a little after to stop some slightly stringy bits from clumping together.
Next, finely chop the garlic and put this and the coriander paste (or root) onto the pork mince. Chop together to distribute the ingredients well.
Roll into small balls. (About 2-3cm in diameter.) You should get about 20. Set to one side.