Friday, June 10, 2016

Pork rissoles with Vietnamese mint #blogjune Day 10

A cold, wet day called for some fun cooking. There was minced pork to be had at Piedimonte's and I had a bunch of Vietnamese mint so pork rissoles with Vietnamese mint was the answer. I served them with some stir-fried vegetables.



600 gr minced pork
1/2 bunch Vietnamese mint
2 cloves of garlic
2 tsp chopped/crushed  ginger
1 tsp Sambal oelek
2 tsp chopped lemongrass
Olive oil


Place the pork in a large bowl
Peel and crush the ginger and garlic and add
Chop the Vietnamese mint and the lemongrass and add
Finally add the Sambal oelek and stir to combine fully, using hands to finish.
Using a spoon form the mixture into rissoles and roll in flour
Heat olive oil in a pan and add the rissoles
Fry until cooked through, turning regularly.
Meanwhile prepare vegetables which you wish to serve with them.

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