Chilli Pork Bites w/ Asian Salad

Out of the Ord - Chilli

I made this meal over a week ago and have since been umming and ahhing about the quality (or lack there of) of my photograph, I was determined to make another dish using chilli this week but time got the better of me and this was really very yummy - so I apologies the photo it is definitely not of food porn quality but it is mouth-wateringly yummy!

​I adapted this recipe in a book from the library called 'Chillies, Great recipe Ideas with a classic ingredient' published in 2007 by Marshall Cavendish Cuisine.  I highly recommend borrowing cookbooks from the library - there is some fabulous stuff in there, the Librarian Emma keeps a great selection on the shelves and new stuff is always arriving.

Take note of the tips about preparing this to suit chillies 'not too hot' fans!

Ingredients:

• 12 Lemongrass stalks or bamboo skewers;
• Cooking oil; and
• Readymade Asian salad mix (or make your own).

Chilli Pork Mixture:

• 500 grams of minced pork;
• 55 grams of dry breadcrumbs;
• 2 red chillies, seeded and finely chopped*;
• 1 brown onion, peeled and finely chopped;
• 2 cloves garlic, peeled and minced;
• 1 tsp ground cumin; and
• 1 tsp ground coriander.

 
Method:

1. Prepare chilli pork mixture. Combine all ingredients in a mixing bowl and mix well.
2. Divide mixture into 12 portions. Wet your fingers with water and shape each portion into a rough oblong. Insert lemongrass skewers halfway through each portion. Repeat steps for remaining mixture. Brush pork sticks lightly with oil.
3. Place sticks on a lightly greased baking tray and bake in the oven at 190 degrees Celsius for 30 minutes.
4. Serve with pre-made Asian salad.

 
Notes: I was cooking this meal for the family so I left the seeds of the chilli out of the pork mixture, so that our 2-year-old could eat them too (take note parents – he loved them, I did not think he would…), anyway, I would recommend if you (like me) love the chilli, include the seeds in the pork mixture – otherwise, compromise and do what I did and make a dipping sauce using the chilli seeds and a selection of Asian sauces you have in the pantry. I used a sweet soy sauce, a small amount of brown vinegar and fish sauce with the chilli seeds mixed through which I thought was delicious!