Spicy Pork Samosas with Dipping Sauces

, from Issue #78. May, 2018
Photography by Sarah Tuck.
Spicy Pork Samosas with Dipping Sauces

Feel free to play around with the size of these samosas – mini ones are also great.

Serves: 6–10


1 tablespoon oil
2 teaspoons mustard seeds
500 grams pork mince
1 large red chilli, finely chopped
1 thumb ginger, peeled and grated
2 cloves garlic, crushed
2 tablespoons soy sauce
1 tablespoon runny honey
1 tablespoon sriracha sauce
100 grams green beans, chopped about 1cm wide
2 spring onions, finely chopped
1 teaspoon sesame oil
2 teaspoons black sesame seeds
2 tablespoons plain flour
6 spring roll wrappers, 23cm square
4 cups high smoke-point cooking oil
Sweet’n’spicy sauce
¼ cup runny honey
1 teaspoon sesame oil
2 tablespoons soy sauce
2 teaspoons rice vinegar
2 teaspoons sriracha
Chilli mayo
¼ cup sour cream
¼ cup Japanese mayo
2 tablespoons hot red pepper paste or chilli paste to taste
¼ teaspoon black sesame seeds, to garnish


Heat the first measure of oil in a large heavy-bottomed pot or deep frying pan and cook the mustard seeds for about 2 minutes until they start making a popping sound.

Add the pork and cook for 3 minutes, breaking up with a fork so you avoid big lumps. Add the chilli, ginger, garlic, soy, honey and sriracha sauce and cook, stirring, for a further 10 minutes. Add the green beans and spring onions and cook a further 3 minutes.

Remove from the heat and stir through the sesame oil and seeds, then leave to cool.

Once cold, whisk the flour with 3 tablespoons water to create an edible “glue” to seal the samosas.

Cut each square spring roll wrapper in half to create 2 rectangles and position them with the short end facing you. Place a heaped tablespoon of filling in the bottom right-hand corner of a piece of pastry and fold the left side over to create a small triangular pocket of pork. Then flip the triangle over to the left, then back to the right until you have made your way up the rectangle and have just an over hang of pastry left at the top. Dip your finger or a small brush in the flour slurry and brush along the pastry edge then fold over to seal.

Heat the second measure of oil in a large heavy-based pot until a cube of bread dropped in rises to the surface and cooks golden in about 20 seconds. Fry the samosas 3–4 at a time, for a few minutes each side, until golden and cooked through. Drain well on paper towels and serve hot with the Dipping Sauces. Makes 12.

Dipping Sauces: 
Shake the sweet n spicy ingredients in a small jar. Stir the chilli mayo ingredients in a bowl. Can be made up to 2 weeks ahead.