Pork Mince Recipes

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Pork Mince with Brussels Sprouts

Take advantage of winter when Brussels Sprouts are at their best. The sugar and wine help to remove its bitter taste. Use cabbage cut into strips if you cannot get Brussels sprouts.

Cooking time: 12 minutes
Serves: 6
Degree of difficulty: easy

12 Brussels Sprouts
4 slices ginger
500g pork mince
1/3 cup Changs Hoisin Sauce
2 tablespoons Changs Light Soy Sauce
3 teaspoons Changs Sesame Oil
4 teaspoons sugar
4 tablespoons dry sherry or rice wine
1/2 cup chicken stock or water
230g can Changs Bamboo Shoot Slices, drained.

Wash Brussels Sprouts and trim off 10mm the root part at the base. Peel off one layer of the outer leaves. Cut each sprout lengthwise into 5mm slices.

Heat the wok or large heavy based pan until very hot, add 1 tablespoon oil. Add the ginger and cook for 30 seconds. Stir-fry the sprouts for 1 minute. Sprinkle sugar over the sprouts, stir fry for half a minute to caramelise. Add wine and stock, cook for another 4 minutes with the wok lid on or until the sprouts stems are cooked. Add tablespoons of water if vegetables is drying up. Remove from wok with remaining liquid and set aside.

Heat the wok again, add 1 teaspoon oil. Stir-fry pork until well browned and cooked, breaking the mince up with spatula while stir-frying. Add bamboo shoots, hoisin, soy, and sesame oil, stir-fry another minute. Add back the Brussels Sprouts with its liquid, toss to combine.

Serve with boiled noodles or steamed rice.

Stir fried pork and beans with chilli

Cooking time: 5 minutes
Serves: 4
Degree of difficulty: easy

* 1 tablespoon vegetable or peanut oil
* 300 grams pork mince
* 350 grams green beans, cut into 2cm pieces
* 2, or more to taste, birds eye chillies, seeds removed, chillies cut in fine slices
* 4 spring onions, white and pale green parts only, cut into half cm pieces
* 2 cloves garlic, peeled and finely sliced
* 2 tablespoons Chang’s hoi sin sauce
* 2 tablespoons Chang’s oyster sauce
* 100 mls chicken stock
* 100 mls water
* 1 teaspoon cornflour dissolved in 1 tablespoon cold water
* 1 packet Chang’s egg noodles

Cook the noodles as per instructions on pack. While the noodles are cooking, heat a wok with high heat and when it is very hot add the oil, then the pork, garlic, beans, chillies and spring onions. Stir fry for about two minutes, until the pork changes colour. Add the Chang’s hoisin sauce, Chang’s oyster sauce and the chicken stock. Cook for a minute. Stir through the cornflour and allow the mixture to thicken, then add the remaining water until you have a nice thick sauce.

Drain the noodles and place on a serving dish before pouring the pork and bean mixture over the top.

From: www.changs.com/recipes/view-recipe?id=045d9ecb4991cf97b259cdf476a5fd13&key=HPEFUW

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Pork Mince Omelette:

www.khiewchanta.com/archives/side-dishes/pork-mince-omelette-mu-sap.html

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Lions Head (Asian Style Pork Meatballs with Braised Cabbage)

This classic dish of northern China take its name from the large pork meatballs which is said to be like the heads of lions and the cabbage surrounding them the lions manes. You can follow the traditional path and make the meatballs large (this recipe makes about 4 large) or make them smaller (about 12 smaller ones). We have also added shredded carrot to the traditional cabbage so it’s a family meal in pan. Kids love them!

Cooking time: 35 minutes
Degree of difficulty: easy
Serves: 4

500g lean pork mince
1 teaspoon grated ginger
1 teaspoon sherry
1 teaspoon salt
1 teaspoon sugar
1 tablespoon Changs Dark Soy Sauce
1/3 cup cornflour
2 tablespoons oil
half a small Chinese cabbage, shredded
1 large carrot, peeled and shredded
2 cups chicken stock
extra 1 tablespoon sherry

Combine the pork mince with ginger, sherry, salt, sugar and soy. Mix with your hands until the pork mixture is smooth. Make either 4 large or 12 smaller meatballs.

Roll the meatballs quickly and lightly in cornflour. Heat half of the oil in large heavy based pan over a medium high heat. Cook the meatballs in two batches and remove.

Add remaining oil to pan, add shredded cabbage and carrots, stir over a medium heat for 1 minute or until just wilted. Place the meatballs over the cabbage and carrot. Pour over the combined stock and extra sherry. Reduce heat and simmer covered for about 20 minutes for smaller meatballs and 30 to 35 minutes for larger meatballs. Check as they cook, adding a little more stock if needed to stop the cabbage drying out. Serve with steamed rice.



From: www.changs.com/recipes/view-recipe?id=4db84d3a7a37d32140f911968e6deac5&key=HPEFUW

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We were really delighted with the last dish, Meatballs and Braised Cabbage. It tasted like a Chiko roll, an Australian take away fried case with vegetables inside.

We modified a little and made a larger volume. DH swears by the large Massell chicken cubes he bought on the weekend from Safeway (AU).

Lions Head

1kg pork mince
2 teaspoons ginger from jar
2 teaspoons sherry or red wine
2 teaspoons salt
2 teaspoons sugar (raw)
2 teaspoons dark soy sauce
1/3 cup cornflour?
2 tablespoons oil
half a small cabbage, shredded
1 large carrot, peeled and shredded
3 massel stock cubes (vegetable) plus 3 cups water and flour to thicken
extra 1 tablespoon sherry or medium dry red

Combine the pork mince with ginger, sherry, salt, sugar and soy. Mix with your hands until the pork mixture is smooth. Make either 4 large or 12 smaller meatballs.

Roll the meatballs quickly and lightly in cornflour, if desired. Heat half of the oil in large heavy based pan over a medium high heat. Cook the meatballs in two batches and remove.

Add remaining oil to pan, add shredded cabbage and carrots, stir over a medium heat for 1 minute or until just wilted. Place the meatballs over the cabbage and carrot. Pour over the combined stock and extra sherry. Reduce heat and simmer covered for about 20 minutes for smaller meatballs and 30 to 35 minutes for larger meatballs. Check as they cook, adding a little more stock if needed to stop the cabbage drying out. Serve with boiled or steamed rice.

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We are going to try Pork and Crab Meatballs with Egg Noodles from the same site tonight.

Pork and Crab Meatballs with Egg Noodles

You can replace the crab with raw prawn meat; you’ll need about 200g. If you don’t like seafood make the meatballs entirely from pork mince.

Cooking time: 30 minutes
Degree of difficulty: easy
Serves: 4

300g lean pork mince
1 small can crab meat
1 clove garlic, crushed
2 teaspoons Changs Light Soy Sauce
1 teaspoon Changs Sesame oil
200g pack Changs Egg Noodles
2 litres chicken stock
extra 1 tablespoon Changs Light Soy Sauce
200g button mushrooms, thinly sliced
4 small baby bok choy, quartered and rinsed

Combine the pork mince with crab, garlic soy and sesame oil. Mix with your hands until the pork mixture is smooth. Using wet hands roll the mixture into 16 small meatballs.

To cook the egg noodles bring a large saucepan of salted water to the boil, place the noodles in the boiling water. Stir the noodles with a fork or chopsticks to separate. Cook for 5 to 7 minutes or until noodles are just tender, stir the noodles a few times as they cook. Drain. Divide the noodles among four deep bowls.

Bring chicken stock slowly to the boil and add extra soy. Reduce heat to simmering point. Add sliced mushrooms, and gently add meatballs.
Cook without boiling for 2 to 3 minutes or until meatballs are just cooked.
Add the bok choy and cook for 1 minute.

Use tongs to carefully place meatballs over noodles, divide bok choy amongst bowls and ladle over the stock and mushrooms.
Fast Food Asian Style or Egg Fu Yung with Minced Pork

For a quick meal for two, whisk 3 eggs with a splash of cold water and little salt and sugar. Brown a little minced pork (around 150g) in a hot wok with a little oil; add 2 teaspoons of Changs Dark Soy Sauce and one finely chopped shallot. Add a little more oil to the wok and pour in the beaten egg, turn the egg mixture gently until just cooked not scrambled or dry. It takes just two or three stirs or folds of the egg mixture in the hot wok to cook it.

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I may try this one tonight, lots of other recipes on this page for pork mince.

www.cookitsimply.com/recipe-0010-04s636.html

www.taste.com.au/recipes/196/spicy+pork+noodle+salad

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Mince Stroganoff

Prep Time Cook Time Serves
15 mins 15 mins 4

Ingredients

* 500g pasta
* 2 tblsps oil
* 1 onion, finely chopped
* 2 cloves garlic, crushed
* 300g pork mince
* 40g packet French onion soup mix
* 2 tblsps tomato paste
* 1 / 2 cup water
* 2 cups frozen mixed vegetables
* 400g can whole champignons, halved
* 200g carton light sour cream
* Fresh parsley leaves, to garnish, optional


1. Cook pasta in a large saucepan of boiling, salted water until tender. Drain. Cover to keep warm.
2. Meanwhile, heat oil in a medium saucepan. Add onion and crushed garlic. Cook, stirring, until soft. Add mince. Cook stirring, for 5 minutes, or until browned and cooked through.
3. Combine soup mix, paste and water in a small jug. Stir into mince mixture. Bring to boil. Add vegetables and champignons. Cook, over a medium heat, stirring occasionally, for 5 minutes, or until vegetables are tender. Stir in sour cream. Remove from heat.
4. Serve stroganoff over pasta. Garnish with fresh parsley.

Tip Either beef or chicken mince can be substituted for the pork mince in this recipe. Stroganoff can be made up to two days ahead. Keep covered in fridge. Reheat before serving.

au.lifestyle.yahoo.com/b/new-idea/9970/mince-stroganoff

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We tried this and would make it again. The sour cream isn't necessary.

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Old fashioned cabbage rolls:

www.taste.com.au/recipes/3452/pork+tomato+cabbage+rolls

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Pork mince lasagne

www.taste.co.nz/Home/RecipeDetail/tabid/190/Default.aspx?ArticleID=798

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Nasi Goreng:

www.taste.com.au/recipes/6737/nasi+goreng

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Ants Climbing Trees

aww.ninemsn.com.au/article.aspx?id=42415