Quick, easy and very tasty! The below quantities made about 26 dumplings.
Mix the below ingredients in a bowl thoroughly:
~ 300g pork mince
~ a couple of stalks of coriander, finely chopped
~ 1 chili, finely chopped
~ 1 tsp grated ginger
~ pinch of salt and pepper
~ few drops of sesame oil
~ 1 tsp soy sauce
Place teaspoon amounts of the mixture in the middle of a wonton wrapper (I used the premade ones), fold over and seal using a little water around the inside edges.
Make sure there is no air between the mixture and the wonton wrap.
Place dumplings in boiling water for about 3 minutes, drain using a slotted spoon and serve with any dipping sauce you like.
This is a quick and easy one pan meal that is so tasty and looks great when you put it all together!
~ 3-4 spring onions, finely sliced
~ olive oil
~ 1-2 birdseye chilis (depending on how hot you like it!)
~ 2cm lemongrass root, finely sliced
~ a few coriander stalks, finely chopped
~ 500g pork mince
~ 1/2 tsp fish sauce
~ 1/2 tsp ground coriander
~ salt & pepper
~ handful of green beans
~ 1tbsp soy sauce (I used a rich mushroom soy sauce)
~ 1tbsp rice wine vinegar
~ few drops of sesame oil
~ 8-10 swiss brown mushrooms
~ 1 small tin water chestnuts, drained
~ 2 large carrot, peeled and grated
~ ice berg lettuce leaves – to serve in
~ bean shoots (mung beans) – for garnishing
~ coriander leaves – for garnishing
Fry off the spring onions, chilis, lemongrass & coriander stalk in a little olive oil, on a med-high heat, until the onions are soft
Add in the pork mince and break it up with a wooden spoon, add the fish sauce and ground coriander
Cook for a few minutes until the mince is almost cooked through
Add in the beans and mix through
Add the soy sauce, rice wine vinegar and sesame oil, one at a time
Leave to fry for about 5-10 minutes on a medium heat so that the beans cook through
Finally add in the water chestnuts, mix to combine and heat through, then the carrot right at the end for a further 2 minutes
Serve in lettuce cups and garnish with bean shoots & coriander leaf
This is a delicious, flavoursome recipe which makes the pork come out tender and juicy.
Preheat your oven to 230C (it needs to be nice and hot to get the crackling crispy)
In a baking tray, place the following:
~ 1/2 red onion, sliced roughly
~ 1 brown onion, sliced roughly
~ 1/4 fennel bulb, sliced roughly (you can add more if you like)
To prepare the pork loin, make sure the fat has been scored in a criss cross pattern, cover it with ground rock salt and oil, ensure that the salt is rubbed into the gaps on the scored fat, and sprinkle a little extra over the top for good measure!
Place the pork loin (mine was 2.1kg, boneless rolled loin that I got from Establishment 218 in Alexandria) on top of the veges in the baking tray
Pour 1/2 bottle of cider (I used half of a 375ml bottle of 3 Oaks Apple Cider) into the bottom of the tray with the veges.
Place the tray of pork and veges in the oven at 230C for 30 minutes.
Turn down the heat to 180C for a further hour and 15 minutes.
**You may need to keep adding cider/water to the bottom of the tray during the cooking process to ensure the veges don’t burn and the pork doesn’t dry out.
I added some potatoes, pumpkin, carrots and sweet potato in the tray for the final 35-40 minutes of cooking as well.
Take the pork out of the oven and allow to rest for at least 15 minutes. (try to resist pulling off the crackling for a nibble!)
Don’t cover the loin in foil, or this will make the crackling go soggy.