Spicy Pork Parcels

This entry is filed under Appetizer Recipes, Asian Recipes.

A sweet & juicy taste sensation!

A sweet & juicy taste sensation!

Crisp, fresh parcels filled with a hot and spicy pork filling. Delectable!

Makes: 8 parcels
Preparation & Cooking Time: 30 minutes
Effort Level: Easy

Ingredients:
6 fat garlic cloves
2 medium heat red chillies
30g coriander leaves
2 shallots
4 tbsp Sunflower oil
200g pork loin
1 tsp brown sugar
1 tbsp Squid brand fish sauce
120ml water
2 spring onions
Chinese cabbage or romaine lettuce
tooth picks

Equipment:
Chopping board and sharp knife
food processor
Large frying pan
Wooden spoon and dessert spoon

Here’s What You Do:
Cut the stems off the coriander, put the leaves aside for later and place the stems in the food processor with the shallots, chillies and garlic. Blitz into fine pieces.

Place the frying pan over a high heat, once hot, add 4 tbsp sunflower oil followed by the contents from the food processor and fry for 2-3 minutes.

Now roughly slice the pork loin and blitz in the processor until minced. Add to the frying pan and stir fry for 3-4 still on a high heat.

Now add 1 tbsp fish sauce, 120ml water, 1 tsp sugar and leave to cook for a few minutes. (3-5 minutes).

Meanwhile thinly slice 2 spring onions and finely chop the coriander leaves then add to the pan. Take the pan off the heat once the liquid has evaporated.

Take a leaf and cut off the stem part that isn’t pliable. Next, place a dessert spoon size of the pork mixture about an inch up from the bottom, then fold the bottom over the mixture, fold in the sides then roll up the leaf into a neat parcel and secure with a toothpick.

Continue in this manner until all the mixture and the leaves are used up.

Refrigerate until needed. When you’re ready to serve, place the lettuce parcels in the microwave and cook on high until warmed through. Alternatively place on greased baking tray and covered tightly with tin foil. Slide onto the top oven shelf – preheated to 220ºC / 425ºF / Gas 7 for 5 minutes.

Serve.

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