Premium 4.5kg Bumper Meat Box now £50 - Shop now

Premium 4.5kg Bumper Meat Box now £50 - Shop now

Premium 4.5kg Bumper Meat Box now £50 - Shop now

Summer Sale now on - Shop now

FREE delivery on all orders over £50*

Total price:
  • Recipe

    Stefan Kölsch

    Chinese Style Pork Patties with Chilli Dip

    • Serves 4
  • 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
  • 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.