SunPork Fresh Foods Super Crunchy Honey Pork

Spiced Pork Samosas

Celebrate the Festival of Lights with a plate of homemade Spiced Pork Samosas. Crispy on the outside and packed with fragrant pork filling on the inside. The perfect bite to enjoy with friends and family this Diwali.

50 mins

Capable Cooks

6

What you’ll need

Name: Spiced Pork Samosas
Yield: 6
Ingredients: 500g SunPork Pork Mince; 4 garlic cloves, minced; 1 knob ginger, finely grated; 2 red chillies, finely chopped; ½ tsp. ground turmeric; 1 tsp. ground coriander; 1 tsp. chilli powder; 1 tsp. garam masala; 2 Tbsp. soy sauce; 1 Tbsp. honey; 1 Tbsp. sriracha; 1 tsp. sesame oil; 2 spring onions, finely chopped; 2 Tbsp. flour; 3 Tbsp. water; Spring roll wrappers, cut into strips; Oil, for frying; Sweet chilli sauce, to serve

INGREDIENTS

500g SunPork Pork Mince
4 garlic cloves, minced
1 knob ginger, finely grated
2 red chillies, finely chopped
½ tsp. ground turmeric
1 tsp. ground coriander
1 tsp. chilli powder
1 tsp. garam masala
2 Tbsp. soy sauce
1 Tbsp. honey
1 Tbsp. sriracha
1 tsp. sesame oil
2 spring onions, finely chopped
2 Tbsp. flour
3 Tbsp. water
Spring roll wrappers, cut into strips
Oil, for frying
Sweet chilli sauce, to serve

How to make it

Heat a drizzle of oil in a fry pan over med. heat. Add pork mince and cook, breaking up lumps, until browned.
Stir in garlic, ginger, and chillies. Cook for 1–2 mins until fragrant.
Add turmeric, coriander, chilli powder, and garam masala, then stir well.
Mix in soy sauce, honey, sriracha, and sesame oil. Cook for a further 2–3 mins until slightly sticky.
Remove from heat, stir through spring onions, and allow to cool completely.
In a small bowl, mix flour and water to form a paste. This will help seal the samosas.
Lay one strip of samosa wrapper vertically on a flat surface. Fold the top left corner to the opposite side to form a triangle. Fold that triangle downwards along the strip to create a pocket.
Spoon in the filling, being careful not to overfill, and gently press it down into the tip of the pocket. Continue folding the triangle from side to side down the strip, keeping the shape tight.
When you reach the end, dab a little flour paste along the edge of the wrapper and fold to seal. Repeat this process until all the filling has been used.
Shallow fry the samosas in about 2–3cm deep of oil in a fry pan. Fry samosas in batches until golden and crisp, 3–4 mins each side. Drain on paper towel.
Pile samosas onto a platter and serve with sweet chilli sauce on the side.