Best Thai Pork Patties With Sweet Chilli Noodles Recipes

THAI PORK PATTIES

THAI PORK PATTIES image

These juicy, flavoursome pork patties are served atop a noodle salad brimming with colourful veggies. Finish with a generous sprinkle of roasted peanuts and a sweet chilli soy dressing.

Provided by Josie

Number Of Ingredients 23

Ingredients

3 Tbsp lime juice
2 Tbsp soy sauce
2 Tbsp sweet chilli sauce
1 tsp sesame oil
1 large carrot
1 Lebanese cucumber
2 spring onions
1 large handful fresh coriander
400 g pre-cooked flat ribbon noodles ((14oz))
50 g sango sprouts ((1.8oz))
1/2 cup roasted, salted peanuts ((100g))
1 spring onion
1 large handful fresh coriander
600 g pork mince ((1lb 5oz))
2 Tbsp sweet chilli sauce
2 tsp finely grated ginger
2 tsp fish sauce
2 tsp sesame oil
1/2 Tbsp lime juice
1 tsp cornflour
1 tsp salt
1/2 tsp garlic powder
1/ Tbsp peanut oil

Steps:

MAKE DRESSING Place all dressing ingredients in a jar and shake to combine. Season to taste with salt and pepper.
PREPARE SALAD INGREDIENTS Cut carrot and cucumber into matchsticks. Thinly slice spring onions and roughly chop coriander.
MAKE PORK PATTIES Thinly slice spring onion and finely chop coriander for patties. Place in a bowl and add pork mince, sweet chilli sauce, ginger, fish sauce, sesame oil, lime juice, cornflour, salt and garlic powder. Use your hands to mix well, then shape into approximately 20 large meatballs and gently press down to form patties.
Heat peanut oil in a large frying pan on medium (not too hot as the patties burn easily). Fry patties for approximately 4 minutes each side, until browned and fully cooked through. Remove from heat and cover to keep warm.
MAKE SALAD Place noodles in a large bowl and pour boiling water over the top. Leave for 2 minutes, then drain well. Return noodles to bowl and add carrot, cucumber, sprouts and half the spring onions, coriander and peanuts. Pour dressing over the top and toss until well combined.
SERVE Divide noodle salad between individual serving plates or bowls. Top with pork patties and sprinkle remaining spring onions, coriander and peanuts over the top.

PRESSURE-COOKER THAI SWEET CHILI PORK BOWLS

Pressure-Cooker Thai Sweet Chili Pork Bowls image

Grab that bottle of Sriracha! This Thai pork dish is a standout weeknight meal you won't want to miss. My pressure cooker does the hard stuff, but I still get the props. -Debbie Glasscock, Conway, Arkansas

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

2 pork tenderloins (1 pound each)
1/2 pound sliced fresh mushrooms
1 large sweet onion, cut into 1-inch pieces
1 large sweet red pepper, cut into 1-inch pieces
1 cup hoisin sauce
3/4 cup sweet chili sauce
1/4 cup reduced-sodium soy sauce
2 tablespoons lime juice
2 garlic cloves, minced
1-1/2 teaspoons minced fresh gingerroot
1 teaspoon rice vinegar
Torn fresh cilantro leaves
Hot cooked rice, julienned green onions, lime wedges, and Sriracha chili sauce

Steps:

Place pork in a 6-qt. electric pressure cooker. Top with mushrooms, onion and red pepper. Whisk together hoisin sauce, chili sauce, soy sauce, lime juice, garlic, ginger and rice vinegar; pour over vegetables. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Allow pressure to release naturally., Remove pork; shred with 2 forks. Return pork to pressure cooker; heat through. Sprinkle with cilantro and green onions; serve with rice, lime wedges, and Sriracha.

Nutrition Facts : Calories 384 calories, Fat 7g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 1664mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 3g fiber), Protein 34g protein.