Sticky Hoisin Pork & Mushroom Rissoles

Rissoles

700g Australian pork mince
25g breadcrumbs
2 green shallots, thinly sliced
2 cloves garlic, crushed
2 tsp fresh ginger, finely grated
1 ½ tbsp oyster sauce
1 tbsp soy sauce

Sauce
1 tbsp Shaoxing wine
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp sesame oil

Plate up
1 cos lettuce, leaves separated
250g packet microwave white or brown rice, warmed
1 carrot, peeled, cut into thin matchsticks or grated
1 long fresh red chilli, thinly sliced
1 green shallot, thinly sliced
Fresh coriander leaves, to serve

1. To make the rissoles, combine the pork mince, panko crumbs, shallot, garlic, ginger, oyster sauce and soy sauce in a large bowl. Roll 2 tablespoonfuls of the mixture into a ball. Repeat the process to make 16 balls, then flatten the meatballs slightly to form rissoles, coat in cornflour and shallow fry until almost cooked, set aside
wipe out pan or skillet

2. To Make the Sauce, combine the Shaoxing wine, oyster sauce, soy sauce and 2 teaspoons of water in a jug. Heat the sesame oil in thefrying pan or skillet over medium-high heat. pour in the soy mixture. Cook for 1 minute, add rissoles to sauce, turning, or until it has thickened slightly and coated the rissoles.

3. Divide the lettuce leaves among serving plates. Top each leaf with a little warmed rice, carrot, rissoles, chilli, shallot, bean sprouts and coriander. Drizzle over any pan juices,sprinkle rissoles with sesame seeds, serve and enjoy.