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Korean pork rissoles with lettuce slaw
Korean pork rissoles with lettuce slaw
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Prep Time:
60 minutes
Cook Time:
25 minutes
Total Time:
85 minutes
Korean pork rissoles with a crispy lettuce slaw, a new family favorite.
Ingredients:
  • 1 small brown onion, finely grated
  • 700g pork mince
  • 125.00 ml fresh breadcrumbs
  • 6.00 gm sesame seeds, toasted
  • 1 1/2 tsp sesame oil
  • 200.00 gm long-grain white rice
  • 57.20 gm honey
  • 31.50 gm salt-reduced soy sauce
  • 81.68 gm mayonnaise
  • 20.80 gm hot chilli sauce
  • 18.40 gm vegetable oil
  • 1 baby cos lettuce, finely shredded
  • 1 carrot, grated
  • 1 small red onion, thinly sliced
Instructions:
  • Combine brown onion, mince, breadcrumbs, 3/4 of the sesame seeds, and half of the sesame oil in a bowl. Mix thoroughly with your hands until well combined. Shape into 12 balls, then flatten slightly to form rissoles. Refrigerate on a plate, covered, for 30 minutes if desired.
  • While the rice is cooking according to package instructions, mix honey and soy sauce in a small bowl. In another small bowl, combine mayonnaise and chili sauce.
  • In a large frying pan over medium-high heat, heat vegetable oil and sesame oil. Cook rissoles in 2 batches for 5 minutes on each side until fully cooked. Return rissoles to the pan. Remove from heat, then add soy mixture. Return to heat and cook, turning, for 1 minute until rissoles are coated in sauce.
  • Combine crisp lettuce, shredded carrot, sliced red onion, and cooked rice in a bowl to create a vibrant base. Distribute the lettuce mix onto individual serving plates. Arrange the flavorful rissoles on top and drizzle with any accompanying sauce from the pan. Serve alongside a creamy mayonnaise blend and garnish with a generous sprinkle of remaining sesame seeds.

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