The humble pork rissole
It doesn’t take much to make a really tasty rissole…
Pork Rissole
The humble pork rissole, even tastier
Ingredients
- 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)
Instructions
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Remove skin from the pork belly, make sure there is no bone left, then coarsely mince. Add to pork mince.
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Peel, and finely chop the shallot and garlic. Sweat on low-medium heat for 5 minutes and a little olive oil, do not color.
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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.
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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,…)
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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)…
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