The big bits
500g 100% NZPork Mince
The little bits
½ red capsicum, finely diced
2 tbsp fresh ginger, finely diced (don’t replace with dried ginger for this)
4 cloves garlic, finely chopped
1 medium onion, finely chopped
1 red chilli, finely chopped (wash your hands after chopping this)
4 tbsp fresh coriander, finely chopped
1 kaffir lime leaf, or the zest (skin) of a lime or lemon, finely chopped
1 egg, beaten
¼ cup white breadcrumbs
Salt & pepper
40ml vegetable oil
¼ cup sweet Thai chilli sauce
¼ cup sweet soy (ketjap manis) OR thin soy with a tbsp of honey/golden syrup
You can serve this as an entrée/nibbles or make as a main course by serving with noodles. Pour the dipping sauce over and add some coriander and thin slices of cucumber over the top.00:30:00 Start Pause Reset
Take a photo of your masterpiece, whack it on our facebook page and you could very well be NZPork’s Man of the Month. And then all kinds of wonderful things will happen to you.
Laps are not tables. So don't even bother.
Choosing utensils is no time to innovate – stick with the classics – knives, forks, etc..
Turn the telly off. Turning your head at a 180 degree angle whilst chewing makes digestion problematic.
Get the table sorted before you cook. Otherwise your genius creation will sit there, going cold.
It sucks. There's no getting around it.
But leaving it to others will undo all the good work you've done.
So harden up, and put those rubber gloves on baby. Yes, the pink ones.