Indonesian minced pork cakes with chilli and lemongrass sambal

Name: Indonesian minced pork cakes with chilli and lemongrass sambal
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: Serves 4
Ingredients: 600g lean pork mince; 4 garlic cloves, finely chopped; 20g ginger, finely grated; 1 large red chilli, finely chopped; 1 tbsp ground coriander; 2 tbsp unsweetened desiccated coconut; 1 tbsp palm sugar; Vegetable oil to shallow-fry; Mixed salad leaves to serve; For the sambal; 2 echalion (banana) shallots, finely sliced; 1⁄2 tsp fine salt; 2 tbsp coconut oil; 2-3 red bird’s eye chillies, finely chopped; 1 large red chilli, finely chopped; 1 tsp shrimp paste, ideally terasi (see Before You Start), or 2-3 tbsp fish sauce; 4 lime leaves, middle stalks removed, finely sliced; 2 lemongrass stalks, white parts only, finely sliced; Juice 2 limes, plus extra wedges to serve

Petty Elliott

Published: 10 Jan 25
Updated: 26 May 25

These moreish minced pork cakes from chef Petty Elliott are accompanied by a fragrant chilli and lemongrass sambal. They’re great as part of a spread of dishes to share with friends; try alongside Petty’s mango and chicken salad with spicy rujak dressing.

“I adore eating family-style with loved ones, putting plates on the table that everyone can share,” says Petty. “These dishes require just a couple of hours of preparation before guests arrive, so as host you’re fresh, relaxed and ready to enjoy their company.”

“I like to serve sambal not only as a condiment but as part of the dish. Sambal matah is the most famous sambal from the island of Bali. It has an amazing flavour that’s perfect with minced pork or mixed seafood.”

A pioneer of modern Indonesian cookery, Petty honed her craft in restaurants in her homeland before relocating to the UK six years ago. She is also the founder of the spice company Rasaku. Follow Petty on Instagram.

Serves 4
Prep time 25 min. Cook time 12 min

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Ingredients

600g lean pork mince
4 garlic cloves, finely chopped
20g ginger, finely grated
1 large red chilli, finely chopped
1 tbsp ground coriander
2 tbsp unsweetened desiccated coconut
1 tbsp palm sugar
Vegetable oil to shallow-fry
Mixed salad leaves to serve

For the sambal

2 echalion (banana) shallots, finely sliced
1⁄2 tsp fine salt
2 tbsp coconut oil
2-3 red bird’s eye chillies, finely chopped
1 large red chilli, finely chopped
1 tsp shrimp paste, ideally terasi (see Before You Start), or 2-3 tbsp fish sauce
4 lime leaves, middle stalks removed, finely sliced
2 lemongrass stalks, white parts only, finely sliced
Juice 2 limes, plus extra wedges to serve

Method

Put the pork, garlic, ginger, chilli, coriander, desiccated coconut and palm sugar in a large bowl. Season with salt and pepper, then mix well.
Take a heaped tablespoon of the pork mixture and shape it into a patty. Repeat until all the mixture is used – you should get around 8 cakes. Set aside.
To make the sambal, put the sliced shallots in a small bowl. Add the salt and rub into the shallots with your fingers for a few minutes until they begin to break down and soften.
Heat the coconut oil in a wide frying pan over a medium heat. Once it’s shimmering hot, remove it from the heat and add the shallots along with the rest of the sambal ingredients. Mix well so everything is lightly cooked in the residual heat, then taste for seasoning and transfer to a bowl.
To cook the pork cakes, wipe out the frying pan, then pour in enough veg oil to cover the base. Set it over a medium heat, then fry the cakes, in batches
if need be, for 3-4 minutes on each side until golden.
To serve, add some mixed salad leaves to a large platter and put the pork cakes on top. Drizzle the sambal all over and serve any extra in a bowl for dipping. Serve with lime wedges for squeezing.

Recipe from January 2025 Issue

Nutrition

Nutrition: per serving

Calories: 296kcals
Fat: 12g (8.7g saturated)
Protein: 42g
Carbohydrates: 3g (2.2g sugars)
Fibre: 2.5g
Salt: 0.3g

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