Hoisin pork rissoles with asian coleslaw

Sweet and spicy, crunchy and tender blend in this flavoursome Chinese dish of pork rissoles in hoisin sauce with coleslaw and crisp noodles.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Hoisin pork rissoles
  • 600 gram pork mince
  • 2 tablespoon hoisin sauce
  • 1 tablespoon soy sauce
  • 1/2 teaspoon five-spice powder
  • 2 cloves garlic, crushed
  • 2 piece (10g) fresh ginger, grated
  • 100 gram packet crunchy noodles
Asian coleslaw
  • 2 tablespoon white vinegar
  • 2 tablespoon peanut oil
  • 1/2 teaspoon sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon brown sugar
  • 225 gram packet fresh coleslaw (without dressing)
  • 125 gram bean sprouts
  • 1/3 cup fresh mint leaves
  • 100 gram snow pea sprouts, trimmed
  • 1/2 small (50g) red onion, sliced thinly


Hoisin pork rissoles with asian coleslaw
  • 1
    Combine all rissole ingredients, except the noodles, in a large bowl. Divide the mixture into eight and shape into rissoles. Cook rissoles in a heated oiled frying pan until browned on both sides and cooked through.
  • 2
    Meanwhile, to make Asian coleslaw, combine the vinegar, oils, soy sauce and sugar in a medium bowl. Add the remaining ingredients and toss well to combine.
  • 3
    Serve rissoles with Asian coleslaw, topped with noodles, if desired.

More From Women's Weekly Food