TEN PORK MINCE RECIPES TO DELIGHT YOU

mexican-food-collage-image www.foodpassions.net

1…Barbecued red curry pork burgers-Pork mince recipes

Barbecued red curry pork burgers image www.foodpassions.net

INGREDIENTS

  • 500g pork mince
  • 3 green onions, thinly sliced
  • 1 garlic clove, crushed
  • 2 tablespoons Ayam Thai red curry paste
  • 2 tablespoons mild satay sauce
  • Olive oil cooking spray
  • 2 hamburger buns, split
  • 2 Turkish bread rolls, split
  • 8 small iceberg lettuce leaves
  • 1 medium carrot, peeled grated
  • 1/3 cup fresh mint leaves
  • 1/3 cup fresh coriander leaves
  • Sweet chilli sauce and tomato sauce, to serve

METHOD

  • Step 1

    Combine mince, onion and garlic in a large bowl. Season with salt and pepper. Transfer one-third mince mixture to a medium bowl. Set aside. Add curry paste to remaining mince mixture. Mix to combine. Shape mixture into four 1.5cmthick patties. Place on a large baking tray lined with baking paper.

  • Step 2

    Add satay sauce to remaining pork mixture. Mix to combine. Shape mixture into two 1.5cm-thick patties. Place on prepared tray. Cover with plastic wrap. Refrigerate for 30 minutes or until firm.

  • Step 3

    Spray a barbecue plate with oil. Heat on medium heat. Cook patties for 5 to 6 minutes each side or until cooked through. Place on a plate. Cover to keep warm. Place buns, cut side down, on barbecue. Cook for 1 to 2 minutes or until lightly toasted.

  • Step 4

    Place half the lettuce and carrot on roll bases. Top each with mint, coriander and 2 curried patties. Drizzle with sweet chilli sauce. Sandwich with roll tops. Serve.

lemon sketch line

2…Pork larb-Pork mince recipes

Pork larb image www.foodpassions.net

INGREDIENTS

  • 1 tablespoon peanut oil
  • 1 small red onion, finely chopped
  • 2 garlic cloves, crushed
  • 2cm piece fresh ginger, peeled, finely chopped
  • 2 lemongrass stalks, trimmed, finely chopped
  • 3 long red chillies, thinly sliced
  • 600g pork mince
  • 2 kaffir lime leaves, finely shredded
  • 2 tablespoons lime juice
  • 2 tablespoons kecap manis
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1/3 cup chopped fresh coriander leaves
  • 1/4 cup roasted peanuts, chopped
  • lime wedges and banana chillies (deseeded), to serve

METHOD

  • Step 1

    Heat oil in a frying pan over medium-high heat. Add onion, garlic, ginger, lemongrass and chilli. Cook, stirring, for 3 minutes or until onion is softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 to 6 minutes or until browned.

  • Step 2

    Add lime leaves, lime juice, kecap manis, fish sauce and sugar. Cook, stirring, for 3 minutes or until heated through. Stir in coriander. Top with peanuts. Serve with lime wedges and banana chillies.

lemon sketch line

3…Barbecue pork balls-Pork mince recipes

Barbecue pork balls image www.foodpassions.net

INGRDIENTS

  • 500g pork mince
  • 1 egg, lightly whisked
  • 2 tablespoons barbecue sauce
  • 2 teaspoons finely grated fresh ginger
  • 60g (1 cup) panko breadcrumbs
  • Vegetable oil, to deep-fry
  • Baby cos lettuce leaves, to serve
  • Coarsely grated carrot, to serve
  • Barbecue sauce, extra, to serve

METHOD

  • Step 1

    Line a baking tray with baking paper. Combine the mince, egg, barbecue sauce, ginger and 15g (1/4 cup) of the breadcrumbs in a large bowl. Season. Roll 3-teaspoon portions of the mince mixture into balls. Roll in remaining breadcrumbs to coat. Place on prepared tray. Cover and place in the fridge for 30 minutes to rest.

  • Step 2

    Add enough oil to a wok to reach a depth of 6cm. Heat to 180°C over medium-high heat (when oil is ready a cube of bread turns golden brown in 15 seconds). Cook the meatballs in 3 batches, turning occasionally, for 5 minutes or until crisp and golden. Transfer to a plate lined with paper towel.

  • Step 3

    Serve on lettuce leaves with carrot and extra barbecue sauce.

lemon sketch line

4…Moroccan-spiced pork meatballs-Pork mince recipes

Moroccan-spiced pork meatballs image www.foodpassions.net

INGREDIENTS

  • 500g pork mince
  • 2 teaspoons Moroccan seasoning
  • 1/3 cup fruit chutney
  • 1 tablespoon finely chopped fresh chives
  • 1 small red capsicum, finely chopped
  • 1 tablespoon olive oil
  • Couscous, fruit chutney and steamed peas, to serve

METHOD

  • Step 1

    Combine mince, seasoning, chutney, chives and capsicum in a bowl. Roll level tablespoons of mixture into balls. Place on a plate. Preheat oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper.

  • Step 2

    Heat oil in a frying pan over medium-high heat. Cook balls, in batches, turning for 3 minutes or until browned. Transfer to prepared tray. Bake for 10 minutes or until cooked through. Serve meatballs with couscous, fruit chutney and steamed vegetables.

lemon sketch line

5…Hoisin pork sausage rolls-Pork mince recipes

Hoisin pork sausage rolls image www.foodpassions.net

INGREDIENTS

  • 600g pork and veal mince
  • 1/4 cup hoisin sauce
  • 1/2 cup fresh breadcrumbs
  • 2 eggs
  • 2 sheets frozen ready-rolled puff pastry, partially thawed
  • 2 teaspoons vegetable oil
  • 400g frozen garlic and ginger stir-fry vegetables

METHOD

  • Step 1

    Preheat oven to 220ºC/200ºC fan-forced. Line a large baking tray with baking paper.

  • Step 2

    Combine mince, hoisin sauce, breadcrumbs and 1 egg in a bowl. Season with salt and pepper.

  • Step 3

    Lightly beat remaining egg. Cut 1 pastry sheet in half crossways. Shape one-quarter mince mixture into a 24cm-long sausage. Place along edge of 1 pastry sheet half. Brush opposite edge with egg. Roll up pastry to enclose filling. Cut in half. Place, seam-side down, on prepared tray. Repeat with remaining pastry, mince mixture and egg.

  • Step 4

    Brush tops with egg. Bake for 20 to 25 minutes or until golden and puffed.

  • Step 5

    Heat a wok over high heat. Add oil. Swirl to coat. Stir-fry vegetables for 2 minutes or until starting to soften. Add flavour sachet. Stir-fry for 2 minutes or until tender. Serve sausage rolls with vegetables.

lemon sketch line

6…Gyoza (pork dumplings)- Pork mince recipes

Gyoza (pork dumplings) image www.foodpassions.net

INGREDIENTS

  • 2 teaspoons vegetable oil
  • 2 teaspoons finely grated fresh ginger
  • 2 garlic cloves, finely chopped
  • 55g (3/4 cup) coarsely chopped green cabbage
  • 2 tablespoons water
  • 250g pork mince
  • 2 shallots, trimmed, thinly sliced
  • 1 tablespoon soy sauce
  • 2 teaspoons caster sugar
  • 1 teaspoon sesame oil
  • 24 gow gee wrappers
  • 1 1/2 tablespoons vegetable oil, extra
  • 160ml (2/3 cup) water, extra
  • Hakubaku Chilli Soy Noodle Sauce or soy sauce, to serve

METHOD

  • Step 1

    Heat vegetable oil in a saucepan over medium heat. Cook ginger and garlic, stirring, for 1 minute or until aromatic. Add cabbage and water. Cook, stirring occasionally, for 3 minutes or until the cabbage wilts. Transfer to a bowl. Set aside to cool. Stir in pork, shallot, soy sauce, sugar and sesame oil. Season with salt.

  • Step 2

    Place 1 wrapper on a clean work surface. Place 2 teaspoonfuls of pork mixture in the centre of the wrapper. Brush edges with water. Fold over to enclose filling. Pinch edges together. Place on a tray lined with non-stick baking paper. Repeat with remaining wrappers and pork mixture.

  • Step 3

    Heat half the extra vegetable oil in a non-stick frying pan over high heat. Cook half the gyozas for 2 minutes or until bases are golden. Add half the extra water. Cook, covered, for 5 minutes or until cooked and liquid has evaporated. Transfer to a serving platter. Cover to keep warm. Repeat with remaining oil, gyoza and water. Serve with chilli sauce or soy sauce.

lemon sketch line

7…Satay Pork Pies-Pork mince recipes

Satay pork pies image www.foodpassions.net

INGREDIENTS

  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 teaspoons grated ginger
  • 1 tablespoon crunchy peanut butter
  • 3 tablespoons chopped unsalted peanuts
  • 1 tablespoon sweet chilli sauce, plus extra to serve
  • 1 tablespoon soy sauce
  • 2 tablespoons peanut oil
  • 200g pork mince
  • 1/4 cup (35g) plain flour
  • 1 carrot, coarsely grated
  • 1 cup (250ml) chicken stock
  • 1/4 cup (60ml) coconut cream
  • 2 tablespoons chopped coriander
  • 6 sheets frozen puff pastry, thawed
  • 1 egg, beaten
  • Salad, to serve

METHOD

  • Step 1

    Place onion, garlic, ginger, peanut butter, peanuts and sauces in a food processor and process to form a coarse paste.

  • Step 2

    Heat oil in a deep frypan over medium heat. Add paste and stir for 2-3 minutes until fragrant. Add pork and cook, stirring, for 3-4 minutes until browned. Stir in flour, carrot and stock. Bring to the boil. Simmer over low heat for 10 minutes or until the mixture thickens. Stir in coconut cream and coriander. Allow to cool slightly.

  • Step 3

    Preheat oven to 190°C. Grease a six-hole 1/3 cup (80ml) muffin pan. Cut six 10cm circles and six 5cm circles from pastry. Use 10cm circles to line muffin holes. Fill with pork mixture and top with 5cm circles, pressing edges to seal. Brush with egg. Bake for 20 minutes or until golden. Serve with extra sauce and salad.

lemon sketch line

8…Pork tacos-Pork mince recipes

Pork tacos image www.foodpassions.net

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon sweet paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cinnamon
  • 400g pork mince
  • 12 small flour tortillas
  • 1/2 cup (40g) coarsely grated cheddar
  • 1 small cos lettuce, finely shredded
  • 2 ripe tomatoes, finely chopped
  • 1 ripe avocado, stoned, peeled, finely chopped
  • Sour cream, to serve

METHOD

  • Step 1

    Heat half the oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the paprika, cumin, oregano and cinnamon and cook, stirring, for 1 minute or until aromatic.

  • Step 2

    Add the pork mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour and is cooked through. Taste and season with salt and pepper.

  • Step 3

    Place a tortilla on a clean work surface. Spoon over a little of the mince mixture and sprinkle with cheese. Roll to enclose the filling and secure with a toothpick. Repeat with remaining tortillas, mince and cheese.

  • Step 4

    Heat the remaining oil in a large frying pan over high heat. Add the tortilla rolls and cook, turning occasionally, for 3-4 minutes or until golden and crisp. Remove from heat.

  • Step 5

    Place the lettuce on serving plates. Top with the pork rolls. Spoon over the tomato and avocado. Serve immediately with sour cream, if desired.

lemon sketch line

9…Pork and veal moussaka-Pork mince recipes

Pork and veal moussaka image  www.foodpassions.net

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 large brown onion, chopped
  • 2 celery stalks, finely chopped
  • 2 garlic cloves, crushed
  • 1.5kg pork and veal mince
  • 1/2 cup chicken stock
  • 750g jar tomato passata sauce
  • 1 medium eggplant, thinly sliced, lengthways
  • olive oil cooking spray
  • 180g bocconcini, drained, sliced
  • 1/3 cup finely grated parmesan
  • fresh oregano leaves, to serve

METHOD

  • Step 1

    Preheat oven to 180°C/160°C fan-forced. Grease an 8 cup-capacity, 9cm-deep, 18cm (base) round ovenproof dish.

  • Step 2

    Heat oil in a large frying pan over medium-high heat. Add onion, celery and garlic. Cook, stirring, for 3 minutes, or until onion has softened. Add mince. Cook, stirring, to break up mince, for 10 minutes or until browned. Carefully drain any liquid.

  • Step 3

    Add stock and passata. Bring to the boil. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 15 minutes or until sauce has thickened. Reserve 3 cups of mince mixture for Fetta and spinach mince tarts, p46.

  • Step 4

    Meanwhile, heat a frying pan over medium-high heat. Spray both sides of eggplant slices with oil. Cook, in batches, for 3 to 4 minutes each side or until golden. Transfer to a large plate.

  • Step 5

    Spoon half the remaining mince mixture over base of prepared dish. Top with half the eggplant and half the bocconcini. Spoon over remaining mince mixture. Top with remaining eggplant and bocconcini. Sprinkle with parmesan. Cover with foil.

  • Step 6

    Bake for 20 minutes. Remove foil. Bake, uncovered, for a further 40 minutes or until golden brown and heated through. Serve.

lemon sketch line

10…Pork & fennel pizza with mozzarella-Pork mince recipes

Pork & fennel pizza with mozzarella image www.foodpassions.net

INGREDIENTS

  • Olive oil, to grease
  • 1 x 440g pizza base with tomato sauce
  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 1 teaspoon fennel seeds
  • 400g lean pork mince
  • 1 teaspoon chopped fresh rosemary
  • 2 tablespoons chopped fresh continental parsley
  • 120g coarsely grated mozzarella
  • 1 cup baby rocket leaves

METHOD

  • Step 1

    Preheat oven to 250°C. Brush a baking tray with oil to grease. Place the base on the prepared tray. Bake for 6 minutes.

  • Step 2

    Meanwhile, heat the oil in a large frying pan over high heat. Add the garlic and fennel seeds and cook, stirring, for 1 minute or until aromatic. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned. Add the rosemary and parsley, and stir until well combined. Season with salt and pepper.

  • Step 3

    Spread the mince mixture over the base. Sprinkle with mozzarella. Bake for 7 minutes or until the mozzarella melts and the base is crisp. Top with rocket leaves. Cut into wedges to serve.

lemon sketch line

Henry Sapiecha

dancing pig image www.foodpassions.net

Enjoy your food with passion

 

 

Tagged: , , , , , , , , , , , , , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *