|15 ml||fresh chillies — 573|
|1||onion — small, chopped|
|3||celery stalks — finely chopped|
|3||garlic — cloves, chopped|
|2||fresh chillies — chopped|
|1||cream cheese — tub|
|1 kg||pork mince|
|15 ml||BBQ spice blend|
|1||apple — grated (skin and all)|
|fresh herbs — chopped|
|oil — for shallow frying|
|15 ml||each soy sauce, worcestershire sauce and sesame oil, mixed|
|to serve — to serve|
|200 g||bacon bits — fried|
1Make the meatballs Heat the oil in a pan and
sauté the onion, celery, garlic and chilli until glossy.
Cool and mix with the cream cheese.
2 Place the pork mince in a clean mixing bowl and
add the spices, cream cheese mixture, apple and
herbs. Using two forks, mix through gently, making
sure not to overwork the mixture as this will result in
a tough patty.
3 Using an ice cream scoop, divide the meat into12 equal portions. Carefully form into meatballsthen gently press down to make patties.
4 Shallow-fry the patties in oil until golden-brown on
both sides. Lightly brush with the soya sauce mixture
towards the end of the cooking time to add flavour
and assist with the browning.
5 To assemble Cut the rolls open and toast the cut
side in a pan with a little butter and oil, if desired(or simply use the pan in which you fried the bacon). Spread with mayonnaise to taste, add a little fresh
lettuce and then top with the patty, ginger slices and a sprinkling of bacon. Secure with a
kebab stick if you like.
Tip Minced pork isn’t always available
in supermarket fridges; order it fresh at your butcher.
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