The humble pork rissole

It doesn’t take much to make a really tasty rissole…

Pork Rissole

The humble pork rissole, even tastier

Course Main Course
Cuisine Australian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6


  • 500 gr Free Range pork mince
  • 250 gr Free Range pork belly
  • 4 Golden shallot or 2 brown onions
  • 2 clove Australian garlic
  • 50 gr Aged Gouda or any good aged cheese (Parmegiano, Cheddar, Red Leicester,…)
  • 6 tbsp Panko bread crumbs or regular bread crumbs, or gluten free crumbs
  • 2 tbsp Tarragon finely chopped
  • 2 tbsp Sage finely chopped
  • Salt and pepper to taste
  • Olive oil extra virgin (EVOO)


  1. Remove skin from the pork belly, make sure there is no bone left, then coarsely mince. Add to pork mince.

  2. Peel, and finely chop the shallot and garlic. Sweat on low-medium heat for 5 minutes and a little olive oil, do not color.

  3. Chop the tarragon and sage, grate the cheese. Add them to the mince, along with the shallot/garlic and the crumbs. Add salt and pepper to taste (yes, I do taste even my pork mince raw to make sure the seasoning is right…). Mix well till all is well combined.

  4. Form patties, then cook in a hot fry pan on medium/high heat, 5/7 minutes on each side (it will depends on the thickness of your patties, temperature of your rissoles, of the pan,…)

  5. Once cooked, I like to let them rest for 5/10 minutes, while I do a quick sauce (sweat chopped shallot in same frypan, deglaze with 1/2 glass of dry white wine, reduce to almost dry, then add good chicken/beef stock, reduce by half, and then finish with some seeded mustard and a good nob of butter to thicken it)…

Print Recipe

No Comments

Leave a Comment

Recipe Rating

Private Chef