Prep 10 mins
Cook 30 mins
Asian Pork Mini Meatloaves made in a muffin pan and served with noodle salad. Adapted from a recipe by Liz Macri in the February 2008 issue of the Australian magazine 'Super Food Ideas'. Conversions: 500g = 16oz. so 600g is about 31/2 oz over the pound weight. 225g = approximately 71/2 oz.; 250g = 8oz..
- 600 g ground pork (for Americans) or 600 g ground pork (for Australians)
- 1⁄4 cup char siu sauce
- 2 garlic cloves, finely minced
- 1 -2 lemon, zest of, depending on taste preferences
- 1 tablespoon fish sauce
- 1⁄2 cup finely chopped fresh coriander leaves
- 1 small red chili pepper, deseeded, finely chopped (to taste)
- 225 g sliced bamboo shoots, drained, finely chopped
Herb and noodle salad
- 250 g dried rice vermicelli
- 2 lemons, peeled, cut into segments
- 1⁄2 cup fresh mint leaves, torn
- 1⁄2 cup fresh coriander leaves, torn
- 1 lebanese cucumber, halved, thinly sliced
- 1 tablespoon vegetable oil
- Preheat oven to 200°C/400°F/gas mark 6 and grease 4 holes of a 6-hole, 3/4 cup-capacity texas muffin pan.
- Combine the ground pork/pork mince, 2 tablespoons of the char siu sauce, garlic, lemon zest, fish sauce, coriander, chilli and bamboo shoots in a bowl.
- Divide the mixture between the prepared muffin holes; brush the tops with the remaining char sui sauce; bake for 25 minutes or until the mini meatloaves are cooked through; stand them in the pan for 5 minutes.
- Meanwhile, make herb and noodle salad: Place noodles in a heatproof bowl; cover them with boiling water; set aside for 5 minutes or until they are tender; drain the noodles; rinse them under cold water; return them to the bowl; using scissors, cut the noodles into 8cm/3" lengths; add the lemon segments over noodles; add the mint, coriander, cucumber and oil and toss gently to combine.
- Gently lift the meatloaves from the muffin pan holes and serve them with the noodle salad.