When we left London to come to Australia, back in late 2008, we stopped in Thailand for a couple of weeks. It was my first time visiting a country in Asia and I keep some wonderful memories of this trip. That was exactly 5 years ago. After spending a few days in and around Bangkok, we travelled south, to Phuket and to the islands. We then finished our trip up in Northern Thailand, in Chiang Mai. There we took a cooking class. It was my first go at Thai cooking. What I like best about Thai cuisine is the strong aromatic components. I especially love to use ginger and lemon grass when preparing Thai dishes at home. Today I’m sharing a wonderful dish, Thai Pork Rissoles.
Thai Pork Rissoles
- 1 ginger, small knobs finely diced
- 1 lemon grass, finely sliced
- 1 garlic clove, finely chopped
- 1 chilli, de seeded & finely chopped
- 1/2 cup coriander, finely chopped
- 1/4 red onion, finely diced
- 350 g premium pork mince
- Combine the ginger, garlic, lemon grass, chilli, coriander, and red onion in a bowl.
- Add the pork mince and mix together with your hands.
- Separate the pork mince into large balls and flatten them to form the rissoles.
- Heat a pan to medium temperature with a little olive oil and add the pork rissoles. Cook for about 5 minutes on each side.
- Serve with some fresh salad dressed with soy sauce (1 tbsp)/brown sugar (1 tbsp)/olive oil (2 tbsp).
What is your favourite Thai dish?