Mirchi Meat Rolls with Raita

    50 mins

    Cucumber and dahi provide a cooling contrast to flattened pork (escalopes) rolled around a hot, ginger-spiced stuffing. Try serving with boiled rice and steamed french beans. To make escalopes: Cut pork fillet into 3/4 inch slices. Place a piece of sliced pork or a chop on a sheet of waxed paper or plastic wrap, cover with a second sheet and using a belna (rolling pin) or meat mallet, flatten to a thickness of about 1/4 inch.

    1 person made this

    Serves: 4 

    • 4 pork escalopes, about 100 g each
    • 1 green chilli, deseeded and roughly chopped
    • 1 shallot, or 35 g onions, roughly chopped
    • 2 tablespoons chopped fresh coriander
    • 1 tablespoon roughly chopped ginger
    • 50 ml apple juice, or any natural fruit juice
    • 50 ml soya sauce
    • For the raita
    • 10 cm piece cucumber, peeled, deseeded and diced
    • Salt
    • 150 g dahi
    • 2 tablespoons finely chopped red capsicum
    • 2 green onions, chopped

    Prep:25min  ›  Cook:25min  ›  Ready in:50min 

    1. To make the raita, place the diced cucumber in a sieve, sprinkle it liberally with salt and leave to stand for 10 minutes to draw out the moisture. Rinse it under cold running water and pat dry. Mix it with the remaining raita ingredients and chill while you cook the pork, but for no longer than 30 minutes or it will separate.
    2. Lay each escalope between two sheets of wax paper or plastic film and beat it out with a rolling pin until 5 mm (¼ in) thick. Cut each escalope in half.
    3. Process the chilli, shallot or onion, coriander and ginger in a food processor or with a hand-held mixer until they form a coarse paste. Spread this evenly over one side of each escalope half.
    4. Roll up each piece of meat, enclosing the filling, and secure it with wooden cocktail sticks. Heat a nonstick frying pan to very hot then dry-fry the rolls for about 4 minutes, turning them frequently, until browned all over.
    5. Add the fruit juice and soy sauce to the pan and boil hard for 5 minutes or until almost evaporated, turning the rolls once or twice to glaze them. Serve them hot, with the chilled raita on the side.

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