Best Asian Spiced Pork Rissoles Recipes

VIETNAMESE CARAMELISED PORK BOWLS

Vietnamese Caramelised Pork Bowls image

Recipe video above. An exciting way to use ground meat (mince) to make a quick stir fry that taste unbelievable! This is great made with chicken, turkey or pork. It also works with beef though it is better made with "white meats". Serve it over rice or vermicelli noodles to make rice bowls with shredded lettuce, carrots and cucumbers on the side (very classic Vietnamese meal!).

Provided by Nagi | RecipeTin Eats

Time 20m

Number Of Ingredients 11

Ingredients

1 1/2 tbsp cooking oil ((I use peanut oil))
1/2 onion (, finely diced (brown, white or yellow) (~1/2 cup))
2 tsp ginger (, grated or minced)
2 garlic cloves (, minced (2 tsp paste))
1 birds eye or Thai chili (, deseeded and finely chopped (Note 1))
1 lb / 500g ground pork ((mince) (Note 2))
5 tbsp brown sugar
2 tbsp fish sauce
1 green onion (stem , finely sliced)
Rice
Sliced red chilli, tomato, cucumber ((optional))

Steps:

Heat the oil in a large skillet over high heat.
Add the onion, ginger, garlic and chili and cook for 2 minutes.
Add the pork mince and cook for 2 minutes or so until white all over, breaking up the meat with a wooden spoon.
Add the sugar and fish sauce. Stir, then leave it to cook without touching until all the juices cook out and the pork starts caramelised - about 2 minutes. Then stir it and leave it again, without stirring, for around 30 seconds to get more caramelisation. Repeat twice more until caramelised to your taste.
Serve over rice or vermicelli noodles, garnished with sliced scallions/shallots. For a low carb, low cal option, try Cauliflower Rice! I like to have chunks of plain cucumber and carrots on the side which is a classic way of making Vietnamese bowls.

Nutrition Facts : ServingSize 153 g, Calories 341 kcal, Carbohydrate 17 g, Protein 22 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 110 mg, Sodium 782 mg, Fiber 1 g, Sugar 16 g

ASIAN-SPICED PORK RISSOLES

Asian-Spiced Pork Rissoles image

Make and share this Asian-Spiced Pork Rissoles recipe from Food.com.

Provided by Sonya01

Categories Asian

Time 22m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 garlic cloves, chopped
3 cm piece fresh ginger, peeled
2 small red chilies, roughly chopped
1 stalk lemongrass, bruised
4 green onions, roughly chopped
1/2 cup coriander leaves
750 g pork mince
1 egg, lightly beaten
olive oil flavored cooking spray
2 lebanese cucumbers
2 cups steamed jasmine rice, and
sweet chili sauce, to serve

Steps:

Combine garlic, ginger, chilli, lemongrass, green onions and coriander in a food processor. Process until finely chopped. Transfer to a bowl. Add mince and egg. Season with salt and pepper. Using clean hands, mix until well combined. Using 2 heaped tablespoons mixture at a time, roll mixture into 16 balls. Flatten slightly. Place rissoles on a plate. Cover and refrigerate for 30 minutes, if time permits.
Preheat a greased barbecue plate on medium-low heat. Spray both sides rissoles with oil. Cook, turning occasionally, for 12 to 15 minutes or until cooked through.
Using a vegetable peeler, peel long, thin strips from cucumbers. Spoon rice into bowls. Top with rissoles, cucumber and sweet chilli. Serve.

Nutrition Facts : Calories 891, Fat 41.8, SaturatedFat 15.3, Cholesterol 187.9, Sodium 137.2, Carbohydrate 84.4, Fiber 4.1, Sugar 4, Protein 41.2

RISSOLES

Rissoles image

This is an old classic Aussie meal. When I was growing up, we always had Rissoles and onion gravy at last once a week. Give it a try and let me if you like this old favourite. Cook time does not allow for cooking the gravy or the vegetables.

Provided by Chrissyo

Categories Meat

Time 35m

Yield 4-6 Rissoles

Number Of Ingredients 12

Ingredients

2 lbs mincemeat (ground beef)
2 eggs
1 medium onion (chopped finely)
1 cup breadcrumbs (you may need more)
1/3 cup tomato sauce (ketchup)
1 tablespoon Worcestershire sauce
1 tablespoon finely chopped garlic
1 tablespoon dried herbs (or fresh mixed herbs such as sage, parsley, thyme or what ever you have in the garden)
salt & freshly ground black pepper
1 teaspoon mustard powder
2 tablespoons plain flour, for dusting the rissoles
2 tablespoons oil, the rissoles (for frying, you may need more oil. I use as little as possible)

Steps:

Mix all the ingredients together (except oil), this is best done with your hands.
Shape into 4 or 6 round balls and dust with the flour.
Heat the oil on high in a heavy based frying pan until the oil is very hot.
Place the Rissoles in the hot oil.
Don't over crowd your pan.
Make sure the Rissoles do not burn.
Turn the rissoles over when one side is browned and slightly crispy (make sure they don't burn).
Cook the other side the same way, turn the heat down to medium and cook through.
Depending on the thickness of the pan and the size of the rissoles, it may take about 3-4 minutes to cook the Rissoles on each side.
Do not over cook the Rissoles.
The cooking time would be similar to cooking American hamburgers.
Serve with brown meat gravy and mashed potatoes with minted peas.