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    Recipes — frozen pork mince

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    Crispy Thai Pork with Cucumber Salad

    The crispy bits are the key to this pork's delicousness. Use a wide, flat spatula for the best effect.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4

    Ingredients

        •   1/2 English hothouse cucumber, halved lengthwise, thinly sliced crosswise
        •   1 shallot, thinly sliced
        •   2 red or green Thai chiles, with seeds, thinly sliced, divided
        •   1/2 cup fresh lime juice, divided
        •   Kosher salt
        •   3 tablespoons vegetable oil
        •   6 garlic cloves, thinly sliced
        •   1 pound ground pork
        •   Freshly ground black pepper
        •   1/4 cup low-sodium chicken broth
        •   2 tablespoons reduced-sodium soy sauce
        •   1 tablespoon fish sauce (such as nam pla and nuoc nam)
        •   2 teaspoons light brown sugar
        •   1 cup fresh basil leaves
        •   1/2 cup fresh cilantro leaves
        •   1/2 cup fresh mint leaves
        •   2 heads Bibb lettuce, leaves separated
        •   Steamed white rice and lime wedges (for serving)

    Method

    1. Toss cucumber, shallot, 1 chile, and 1/4 cup lime juice in a medium bowl; season with salt and set cucumber salad aside.
    2. Heat oil in a large skillet over high heat. Add garlic and remaining chile and cook, stirring, until garlic is just beginning to turn golden, about 30 seconds. Add pork, season with salt and pepper, and cook, breaking up with a spoon and pressing down firmly to help brown, until cooked through, browned, and crisp in spots, 6–8 minutes.
    3. Add broth, soy sauce, fish sauce, and brown sugar and cook, scraping up any brown bits from the bottom of skillet, until liquid is almost completely evaporated, about 2 minutes. Mix in remaining 1/4 cup lime juice.
    4. Toss basil, cilantro, and mint in a medium bowl. Serve pork with herbs, lettuce, rice, lime wedges, and reserved cucumber salad alongside.



    This great family recipe is thanks to Bon appetit Recipes at https://www.bonappetit.com/recipe/crispy-thai-pork-cucumber-salad

      Delicious Wallaby Meatballs

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 10 minutes
          •    Yield: Serves 4

      Ingredients

          •   500 gm wallaby mince
          •   100 gm grated parmesan
          •   80 gm fresh breadcrumbs
          •   2 tbs chopped parsley
          •   2 egg yolks
          •   2 tbs olive oil
          •   500 ml good quality Italian tomato sauce
          •   2 tbs olive oil
          •   Shaved parmesan to serve

      Method

      1. Preheat oven to 180C.
      2. Mix together wallaby, parmesan, breadcrumbs, parsley, egg yolks. Season to taste. Roll into golf ball-sized balls.
      3. Place on a lined baking tray.
      4. Place under grill or top shelf of oven for 5 minutes or until well
      5. Caramelised, turn balls over & caramelise other side.
      6. Move trays to middle of oven and cook for a further 5 minutes, or until cooked through.
      7. Heat Italian tomato sauce in a saucepan, add cooked meatballs and serve with shaved parmesan and a green salad.



      This great family recipe is thanks to Best Recipes at http://www.lenah.com.au/delicious-wallaby-meatballs/

      Better-than-Takeout Stir-Fried Udon

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 25 minutes
          •    Yield: Serves 4

      Ingredients

          •   2 tbsp vegetable oil, divided
          •   4 cups very coarsely chopped green cabbage (from about ¼ medium head)
          •   2 7-ounce packages instant udon noodles, flavor packets discarded
          •   2 tbsp toasted sesame oil
          •   8 ounces ground pork
          •   5 scallions, white and pale-green parts coarsely chopped, dark-green parts thinly sliced
          •   2 teaspoons finely grated fresh ginger (from a 1-inch knob)
          •   1 teaspoon crushed red pepper flakes
          •   ⅓ cup mirin
          •   ⅓ cup soy sauce
          •   1 tbsp toasted sesame seeds, plus more for serving

      Method

      1. Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Add cabbage and cook, tossing often, until edges are browned, about 4 minutes. Reduce heat to low and continue to cook, tossing often, until thickest parts of cabbage leaves are tender, about 4 minutes longer. Remove from heat and set skillet aside.
      2. Place udon in a large heatproof bowl (or pot if you don’t have one) and cover with 6 cups boiling water. Let sit 1 minute, stirring to break up noodles, then drain in a colander. Transfer noodles back to bowl and toss with sesame oil. Transfer cabbage to bowl with noodles. Wipe out skillet.
      3. Heat remaining 1 Tbsp. vegetable oil in same skillet over medium-high and add pork, breaking up and spreading across surface of pan with a spatula or tongs. Cook pork, undisturbed, until underside is brown, about 3 minutes. The pork will never brown if you’re fussing with it the whole time, so when we say “undisturbed,” that means keep your paws off it and let the heat of the pan and the pork do their thing. When pork is browned, break up meat into small bits. Cook, tossing, just until there’s no more pink, about 1 minute. Add chopped scallions (the pale parts), ginger, and red pepper. Continue to cook, tossing often, until scallions are softened and bottom of skillet has started to brown, about 1 minute. Add udon mixture, mirin, and soy sauce and cook, tossing constantly, until noodles are coated in sauce (be sure to scrape bottom of skillet to dissolve any browned bits), about 45 seconds. Remove from heat and fold in 1 Tbsp. sesame seeds and dark-green parts of scallions. Top with more sesame seeds before serving.



      This great family recipe is thanks to Bonappetit Recipes at https://www.bonappetit.com/recipe/stir-fried-udon-with-pork

      Lemon & fennel pork meatballs

      Meatballs are always popular and these are served with toasted pine nuts and vibrant kale, making a vitamin C-rich dish that's 2 of your 5-a-day.

      Prep Time

          •    Prep time: 15 minutes
          •    Cook time: 35-40 minutes
          •    Yield: Serves 4

      Ingredients

          •    2 tbsp olive oil
          •    1 medium onion, finely chopped
          •    2 garlic cloves, finely sliced
          •    2 x 400g cans plum tomatoes
          •    1 lemon, zested and cut into wedges
          •    500g pork mince
          •    2 tsp fennel seeds
          •    250g kale
          •    25g pine nuts, toasted
          •    crusty bread or mashed potato, to serve (optional)

      Method

      1. In a medium pan, heat 1 tbsp of the oil over a medium heat. Add the onion and garlic to the pan and cook for 5 mins. Tip in the tomatoes with a splash of water, increase the heat and allow to bubble for 15 mins.
      2. Meanwhile, in a large bowl, combine the lemon zest, mince, fennel seeds and a good pinch of seasoning. Mix well, then shape into walnut-sized balls.
      3. Heat the remaining oil in a lidded frying pan over a medium heat. Add the meatballs and brown for 5 mins, then pour the tomato sauce into the pan. Simmer for 10 mins, then add the kale, cover with a lid and cook for 5 mins more until wilted. Season to taste, and scatter over the pine nuts. Serve with the lemon wedges, for squeezing over, and crusty bread or mash, if you like.



      This great family recipe is thanks to BBC Goodfood at https://www.bbcgoodfood.com/recipes/lemon-fennel-pork-meatballs