Thai Pork Rissoles
It is a widely known fact in HF HQ that the King of Thailand loves these meaty flattened circles of goodness at the end of a long week negotiating with delegates. In need of some comfort food with an Asian twist – look no further, we have it covered for you!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
150 g
rice
3 cm
lemongrass
1 knob
ginger
1 clove
garlic
1
long red chilli
2 tbs
coriander
½
red onion
350 g
pork mince
1
cucumber
70 g
rocket
1
tomatoes
Not included in your delivery
salt
vegetable oil
Nutritional Values
Utensils
Cooking Steps
Place the rice into a pot and rinse it with cold tap water, the water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn't need to be crystal). Bring a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes until soft. Drain. Meanwhile de-seed and dice the long chili finely.
Cut off the lower part of the lemongrass bulb because this will be woody and tough. Then remove the tougher outer leaves. What you are looking for is the softer layers within. First it's best to "bruise" the trimmed stalk with the back or side of a knife because it will help break down its fibrousness. To soften them even further, you don't want it chewy in your meal, finely chop the remaining stick.
Combine the ginger, lemongrass, garlic, chili, half the chopped coriander, and half the red onion in a bowl. Add the pork mince and mix together with your hands. Separate the pork mince into large balls and flatten them to form the rissoles. Heat a pan to medium temperature with little vegetable oil and add the pork. Cooking for 3 minutes per side, depending on how thick your rissoles are they may not be cooked all the way through, if not transfer them to the oven for an extra 5 minutes to finish the cooking.
Combine the cucumber, rocket, tomato, and the remaining onion and coriander leaves to a bowl and toss to combine. Divide amongst plates.
Plate the rissoles on the side of the salad and the rice. Then top with a condiment of your choice (we suggest sweet chili or some light soy sauce).