Asian Pork Rissoles

clock 10 minutes + 10 minutes bowl Serves 8


  • 450g pork mince
  • 2 spring onions, roughly chopped
  • 2 cloves garlic, peeled
  • 1 Tbsp grated ginger
  • ¼ cup oyster sauce
  • 2 Tbsp sweet chilli sauce
  • 1 Tbsp fish sauce
  • 7g fresh coriander, roughly chopped
  • ½ tsp salt
  • 1Tbsp oil for cooking
  • 8 slider buns
  • To serve: lettuce, coriander, aioli
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  • 1. Into a kitchen processor place the spring onions, garlic, ginger, oyster sauce, sweet chilli, fish sauce, salt and coriander. Blitz until well combined. Place the pork into a large bowl and add the marinade. Using your hands, mix well.

  • 2. Shape the mixture into 8 rissoles of the same size. Refrigerate until needed.

  • 3. Preheat a BBQ grill to a medium heat. Cook the rissoles for 4 minutes each side or until cooked through.

  • 4. Split the buns and toast on the BBQ. Fill each with lettuce, coriander, aioli and a rissole.

  • 5. Serve hot.

  • Tip: Dampen your hands before rolling each rissole to make the job easy, as the mixture won’t stick. To add a crunchy outside to your rissoles, dust in flour before cooking.

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