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.