Indonesian Pork Parcels

From issue #4, page 93.
Photography Photography by Roberto Buzzolan.
    Indonesian Pork Parcels

    Serves: 6 - 8

    INGREDIENTS

    Marinade
    3 cloves garlic
    3 shallots
    3 spring onions
    1 red chilli, seeded
    small bunch coriander, both roots and leaves if possible
    4 candle nuts or macadamia nuts
    1 tablespoon grated palm sugar
    3 tablespoons fish sauce
    1 tablespoon soy sauce
    zest of 1 lemon
    700 grams good pork mince
    100 grams bean sprouts mint and coriander leaves
    1⁄2 cup chopped roasted peanuts crisp lettuce leaves Peanut oil for cooking

    Nuoc Mam Dipping Sauce
    2 fresh red chillis, thinly sliced
    2 cloves garlic, finely chopped
    2 teaspoons sugar
    120 mls water
    50 mls fish sauce 50 mls lime juice

    METHOD

    Marinade: Roughly chop the first 6 ingredients and add with the rest to a food processor. Blend together.

    Combine the pork mince and marinade and refrigerate for 2 hours if possible.

    Heat a little peanut oil in a large sauté pan. With lightly oiled hands form the meat into 4-5cm patties and cook on each side for 3-4 minutes or until cooked.

    Dipping Sauce: Combine all the ingredients together and adjust for taste if necessary with extra sugar or fish sauce.

    To serve: Place a pork patty in a lettuce leaf, top with bean sprouts, herbs and peanuts and serve with Nuoc Mam dipping sauce. Serves 6-8

    Fish Sauce: a clear, amber liquid produced from salted, fermented fish and used to flavour many dishes in South East Asia. Available at good supermarkets and all Asian food stores. Our favourites are Golden Boy Nam Pla (Thai) or Shrimp and Crab Brand Nuoc Mam (Vietnam).

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