Our Multibuy Event is now on, Stock up today! - Shop now

Introducing NEW British Pies - Shop now

Introducing NEW British Pies - Shop now

Our Multibuy Event is now on, Stock up today! - Shop now

This website uses cookies to improve its services.
By continuing to browse you agree to the use of cookies.

More information

Products

Refer a friend     |     Contact us

Search
My Basket My Basket items
Checkout
Menu
Account

  • Recipe

    Stefan Kölsch

    Chinese Style Pork Patties with Chilli Dip

     
    • Serves 4
    • PREPARATION TIME 15 MINS
    • COOKING TIME 15 MINS
    Print this recipe
  • Ingredients
     
    • 1 Free-range Chicken Breast Fillets (roughly chopped)
    • 2 limes (juice only)
    • 1 tsp Chinese five-spice powder
    • 1 tbsp light soy sauce
    • 440g Pork Mince
    • 1 green chilli (finely chopped)*
    • 4 tbsp fresh coriander (roughly chopped)
    • Salt and freshly ground black pepper
    • 2 tbsp vegetable oil

    • Dip sauce:
      2 red chillies (finely chopped)*
    • 100g caster sugar50ml water
    • 50ml white wine vinegar

    • Salad:
    • 1 lime (juice only)
    • 3 tbsp sesame oil 1 tsp light soy sauce
    • 4 spring onions (cut into fine strips)
    • ½ cucumber (cut into fine strips)
    • 2 tbsp fresh coriander
    Shop Pork Mince
  • Method
     
    1. Preheat the oven to 190°C/Fan 170°C/Gas 5. Place the chicken, lime juice, five-spice powder and soy sauce into a food processor and blend until just combined. Add the pork mince, green chilli and fresh coriander and blend again combining to a rough paste; season with salt and pepper.
    2. Form the mince mixture into golf ball-sized portions and flatten slightly into patties. Heat the vegetable oil in an ovenproof frying pan until hot and fry the patties for 1-2 minutes on each side, or until golden-brown, then transfer to the oven and cook for a further 4-5 minutes. You can check an internal temperature of 70ºC has been reached by using a meat thermometer.
    3. For the dip:
      Place the chillies, sugar, water and vinegar into a saucepan over a medium heat and bring to the boil. Cook for 4-5 minutes until just beginning to thicken then remove from the heat and allow to cool slightly.
    4. For the salad:
      Whisk the lime juice, sesame oil and soy sauce together in a bowl. Add the spring onions, cucumber and coriander leaves and mix together coating well.
    5. To serve:
      Place the salad mixture onto a plate, top with a pile of the pork patties and drizzle with a little of the chilli dip. Place the remaining dip into a small bowl and serve alongside.
    6. * Rubber gloves can be worn when handling chillis. The chilli seeds can be removed in this recipe to regulate the heat strength of the patties and dip.
Related Products
  1. Minced Pork
    Minced Pork
    As low as £4.00 Regular Price £4.00