If you ever feel like you’re making the same old meals on repeat, then these Asian Pork Rissoles with Ginger, Garlic and Soy are here to shake things up!
Packed with flavour, they’re juicy on the inside, beautifully crispy on the outside and ready in around 30 minutes.
Serve them with rice, noodles or a pile of greens for an easy quick weeknight dinner that’s anything but boring. This is one recipe you’ll want to keep handy for those nights when you want something delicious without the fuss!
Whether you use ground beef, chick or pork can be such a versatile ingredient. If you love Asian flavours then you might also like our quick Mini Sang Choy Bow Lettuce Cups too.
Why You’ll Love This Recipe
Alll the ingredients are pretty familiar and you’ll most likely already have on hand at home. Once you’ve done your meal prep the method is mix roll and cook. Super easy and you could do it with one hand tied behind your back. While these rissoles (our Australian way of saying big flat meatballs) are a quarter cup measurement but they can be made into smaller sized meat patties.
Recipe Ingredients
You’ll need the following ingredients to make this amazing Asian Pork Meatballs
Pork Mince – you can swap for ground turkey if you aren’t keen on pork. As long as there is enough fat content to keep the rissoles. This goes for all ground meats.
Carrot and Zucchini– grated I grated these on a box grater to keep it nice and fine.
Egg – Binds everything. Without it, the patties crumble.
Garlic – fresh. Garlic powder isn’t great for this recipe. Using fresh add another dimension and smells fantastic
Fresh ginger – Oh my only fresh here my friend. Sorry dried ginger won’t cut it here. It lacks the fresh zing. Grate it fine so it melts into the meat. Use a microplane…it’s so good.
Seame oil – A little goes a long way. Makes for lovely Asian flavors
Soy sauce – regulal will do the trick.
Chicken stock powder – this may seem a bit unusual but the chicken stock gives a little bit of a punch.
Pepper – fine ground black pepper
Breadcrumbs – just normal variety or can use Panko if you prefer. (not too much as that can make the Asian pork rissoles become rather firm)
Olive oil for frying
Ingredient Notes
If you are swapping out the pork mince for another protein choose something with a little a higher fat content like chicken thigh mince. While you can use chicken breast it will tend to try out more giving a slightly firmer dense meatballs.
How to make Asian Pork Rissoles with Ginger, Garlic and Soy STEP BY STEP
4. Heat a large frypan on medium-low heat with a couple tabs olive oil and cook for around 6-8 minutes and flip and fry the other side for another 6 minutes or more till cooked inside.If the outside browns too fast, lower the heat slightly.Rest before serving. Transfer the patties to a baking sheet tray with a wire rack and let them rest for 3-4 minutes. This lets the juices redistribute so they don’t run out when you cut into them and stay tender meatballs.
Recipe Tips
Chill the mixture for 15 minutes before shaping. Cold meat holds together better and is easier to form into patties. It also helps the exterior crisp faster when it hits the hot pan.
Storage and Reheating
Keep your leftover meatballs an airtight container. They’ll stay fresh in the fridge for up to 4 days. Reheat in a skillet over medium heat with a splash of water to keep them moist, or microwave for 1-2 minutes covered.
Additions and Substitutions
Add finely chopped shallots (scallions).
Turn them into sliders. Use smaller portions and serve on toasted buns with hoisin mayo, pickled carrots, and cucumber slices.
Make them spicy and add some fresh chili, siracha sauce or pinch of chili powder.
Drizzle hoisin sauce sprinkled with sesame seeds to add even more flavour.
FAQ
Q. How to know if your pork mince patties are done?
According to the NSW Food Authority guide Cooking Temperatures for minced pork is 71 degrees celcius or 160 Farenheit. A great tool is an instant-read thermometer and insert it into the thickest part of the patty to get the right temperature.
Q. What sauces can I use?
Serve these amazing easy pork rissoles with sweet chili sauce, chili jam, a sticky sauce or even try a creamy peanut sauce.
Q. What stops rissoles falling apart?
The egg is a perfect binder but also working the raw mix for a few minutes when mixing helps to keep them in their shape.
Sign up to our Newsletter
Need some salad ideas with 7 ingredients or less? Grab our Free Salad eBook below. (just click here or on the image below)
Rate the recipe
I hope you love this Asian Pork Rissoles with Ginger, Garlic and Soy! If you make it, be sure to leave a star rating so I know how you liked it! ⭐
Recipe Card
Asian Pork Rissoles with Ginger, Garlic and Soy
Ingredients
- 500 gm pork minced
- 1 zucchini small grated (100gms)
- 1 carrot small grated
- ⅓ cup breadcrumbs
- 1 egg
- 1 tsp ginger fresh finely minced or grated
- 1 tsp garlic fresh finely minced or grated
- 1 tsp chicken stock powder
- 1 tab sesame oil
- 1 tab soy sauce
- black pepper pinch
- 2 tabs chives finley chopped
- 3 tabs olive oil for frying
Instructions
- Into a large bowl add your egg, ginger, garlic, soy & sesame sauce, chives and mix well with a whisk.
- Add the mince, grated carrot and zucchini and breadcrumbs and mix well to combine.
- Form into 12 patties (use a ¼ cup measure if you like) and roll between your hands so they bind well.
- Heat a large frypan on low to medium heat with a couple tabs olive oil and cook for around 6 minutes and flip and fry the other side till cooked inside. (pork mince internal temperature when cooked is 71 degrees Celsius 160 Farenheit)
