Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 4.12 dollar
Difficulty level: 3 out of 4
16 Ingredients
Number of servings
4
For the minted yoghurt
- 3/4 cup Greek yoghurt
- 4tablespoons mint leaves, roughly chopped
- 1 pinch salt
- 1 mint leaves, to garnish
- 4 pork escalopes, about 125-150 g each
- 1 small onion, roughly chopped
- 1 red chilli, deseeded and roughly chopped
- 4tablespoons coriander leaves, roughly chopped
- 1 lime, grated rind and juice
- 1tablespoons Thai fish sauce
- 2 cloves garlic, crushed
- 1teaspoons fresh root ginger, grated
- 1teaspoons ground cumin
- 1/2teaspoons ground coriander
- 1/4 cup coconut milk
- 1 pinch pepper
Nutrition per serving
1820kJ / 432Cal
1820 Kilojoules or 432 Calories
21% of daily energy intake*
Protein
37.0grams
Fat
26.2grams
Carbs
12.0grams
Sugars
5.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Lay a pork escalope between 2 sheets of clingfilm and pound lightly with a mallet until about 5 mm thick. Repeat with the remaining escalopes.
Step 2 of 4
Process the remaining ingredients in a food processor or blender to a coarse paste. Spread a quarter of the paste over a pork escalope and roll up to enclose the filling. Secure the roll with a wooden cocktail stick. Repeat with the remaining paste and pork.
Step 3 of 4
Put the rolls on a baking sheet and cook in a preheated oven, 200°C for 10-12 minutes or until cooked through.
Step 4 of 4
Meanwhile, to make the minted yoghurt, put the yoghurt in a small bowl, stir in the mint and season to taste with salt and pepper. Serve the rolls hot, with a dollop of the minted yoghurt on the side and garnished with mint leaves, if liked.
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