Vietnamese Pork Kebab Recipe

Vietnamese 50:50 kebabs

  • serves 4
  • Easy

Check out these fresh, punchy Vietnamese style kebabs packed with half pork half mushrooms. These mini kebabs are gluten free and make for a quick and easy midweek meal for four

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*This recipe is gluten-free according to industry standards

THE 50:50 TREND

According to recent research by Sainsbury’s, a quarter of us are trying to eat less meat during the week. Not content with just #meatfreemonday, it seems many are turning a bit more flexitarian and taking a balanced approach to the recent trend for plant-based dining. The supermarkets have duly responded and are now offering a smart/sneaky way to up our veg intake even if we’re craving meat.

Sainsbury’s has released a Love Meat & Veg! range that includes pork sausages loaded with roasted red peppers, sweet potato, onion, sundried tomatoes and quinoa, and spicy Korean beef meatballs that are 50% British beef and 21% edamame beans, with some extra pak choi and sriracha mixed in for good measure. Waitrose, too, has also got in on the act with its new Good Health range, with meat sausages that are packed with 35% fruit, vegetables or pulses – such as some Spanish-style pork, chickpea, spinach and tomato sausages, and chicken meatballs plumped with harissa, cauliflower and chickpeas. Having road-tested both ranges we were suitably impressed and inspired. This is a seriously easy life hack to try at home. By mixing veggies into traditionally meaty dinners you can boost flavour, texture and nutrition. Try our peppy Southeast Asian-style beef and mushroom kebabs for an easy win.

TRY THE 50:50 TREND YOURSELF…

SAINSBURY’S

Love Meat & Veg! Spicy Korean Beef Meatballs £2.50/350g

THIS ONE PLEASE

WAITROSE

6 Pork, Butternut Squash, Quinoa & Kale Sausages £3.29/400g

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Ingredients

  • ginger a thumb-sized piece, finely grated
  • garlic 2 cloves, crushed
  • lemongrass 1, woody outer leaves removed, finely chopped
  • bird’s-eye chilli 1, finely chopped
  • shiitake mushrooms 300g, roughly chopped
  • beef mince 300g
  • vegetable oil 2 tbsp
  • shredded spring onions and coriander to serve
  • rice noodles to serve
  • Little Gem leaves to serve

DIPPING SAUCE

  • caster sugar 2 tbsp
  • lime 1, juiced
  • fish sauce 2 tbsp
  • garlic 1 clove, finely chopped
  • bird's-eye chilli 1, finely chopped

Method

  • Step 1

    Put the ginger, garlic, lemongrass and chilli into a food processor and pulse briefly. Add the mushrooms and blitz until finely chopped. Heat a non-stick frying pan over a medium heat and cook the mushrooms, stirring, for 7-10 minutes or until all the moisture has evaporated and the mixture is really dry. Cool. Tip into a bowl, add the beef mince and mix really well.

  • Step 2

    Form the mixture into 12 sausage-shaped kebabs. Put onto a baking sheet and chill for 20 minutes to firm.

  • Step 3

    Heat a griddle pan to hot and lightly brush the kebabs with the vegetable oil. Griddle the kebabs for 3-4 minutes on each side or until grill-marked and cooked through. If doing in batches, keep warm in a low oven while you cook the rest.

  • Step 4

    To make the dipping sauce, mix all of the ingredients with 1 tbsp of cold water. Sprinkle the kebabs with spring onions and coriander. Serve with rice noodles, lettuce leaves (for wrapping) and the zingy sauce.

Try more of our Vietnamese recipes here...

Prawn and avocado Vietnamese summer rolls

Nutritional Information

  • Kcals 297
  • Fat 18.1g
  • Saturates 5.6g
  • Carbs 14.8g
  • Sugars 12.1g
  • Fibre 2.1g
  • Protein 17.8g
  • Salt 1.7g
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