Sticky San Choy Bao Pork Rissoles

Sticky San Choy Bao Pork Rissoles

These juicy pork rissoles are coated in a stick, sweet-and-salty glaze that's absolutely irresistible. Serve them wrapped in crisp lettuce with fresh chili for a light and flavour-packed dinner. Perfect for a fuss-free meal!

 

Preparation time: 15 minutes

Cook time: 15 minutes

Serves: 4 people

 

What you will need:

Rissoles

  • 700g pork mince
  • 25g (1/2 cup) panko breadcrumbs
  • 2 green shallots, thinly sliced
  • 2 garlic cloves, crushed
  • 2 tsp finely grated fresh ginger
  • 1 1/2 tbs oyster sauce
  • 1 tbs soy sauce

Sauce

  • 1 tbs Shaoxing wine
  • 1 tbs oyster sauce
  • 1 tbs soy sauce
  • 2 tsp water

Cooking & Serving

  • 1 tbs sesame oil
  • 1 cos lettuce, leaves separated
  • 250g pkt microwave white rice, warmed
  • 1 carrot, peeled, cut into thin matchsticks or grated
  • 1 long fresh red chilli, thinly sliced diagonally
  • 1 green shallot, thinly sliced diagonally
  • Fresh coriander leaves, to serve

 

How it's made:

Combine pork, panko, shallot, garlic, ginger, oyster sauce and soy sauce in a large bowl. Roll 2 tablespoonfuls of mixture into a ball and place on tray lined with baking paper. Repeat to make 16 balls. Flatten slightly to form rissoles. 

Combine the Shaoxing wine, oyster sauce, soy sauce and 2 tsp water in a jug. Heat sesame oil in a large non-stick frying pan over medium-high heat. Add the rissoles. Cook, turning, for 4-5 minutes or until almost cooked through. Reduce heat to low and pour in the soy mixture. Cook for 1 minute, turning, or until thickened slightly and coated. Divide the lettuce leaves among serving plates. Top each leaf with a little microwave rice, carrot, rissoles, chill, shallot and coriander. Drizzle over any pan juices and serve. 

 

Treat yourself to a new set of frying pans from our range today!

 

Made this recipe? Leave a comment and let us know how it went. 

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