avec pommes de terre, pois sucrés et poivrons
Rien de mieux pour le souper que ces galettes de porc faciles d'inspiration coréenne, nappées d'une sauce sucrée et épicée relevée d'une purée de gingembre et d'ail! Ingrédients: Porc haché • Pomme de terre jaune • Poivron • Pois sucrés • Sauce miel et ail (soya) (sucres (sucre, glucose, glucose-fructose, mélasse de fantaisie, miel), eau, fécule de maïs modifiée, vinaigre, sel, protéine de soya hydrolysée, ail séché, gomme xanthane, acide lactique, acide citrique, caramel, sorbate de potassium, benzoate de sodium) • Purée de gingembre et d’ail (ail, eau, gingembre, huile de soya, épices, acide citrique, gomme xanthane, sorbate de potassium) • Gochujang (soya, blé) (gochujang (eau, sirop de tapioca, riz brun, piment rouge en poudre, sel, alcool, ail, oignon), eau, sauce soja (eau, blé, soja, sel, benzoate de sodium), piments forts, sel, vinaigre, amidon de maïs modifié et/ou écule de pomme de terre modifiée, huile végétale, oléorésine de paprika, gomme de xanthane, acide acétique, acide citrique, acide lactique, sorbate de potassium, benzoate de sodium, EDTA de calcium disodique) • Échalotes frites (blé) (oignon, huile de palme, farine de blé, sel) • Huile de sésame.
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Porc haché
250 g
Purée de gingembre et d’ail
2 tbsp
Échalotes frites
28 g
Sauce miel et ail
2 tbsp
Gochujang
1 tbsp
Huile de sésame
1 tbsp
Pois sucrés
113 g
Poivron
1 unit(s)
Pomme de terre à chair jaune
200 g
Huile*
0.5 tbsp
Sel*
0.125 tsp
Poivre*
0.125 tsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch pieces.
- To a parchment-lined baking sheet, add potatoes and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat. Roast in the middle of the oven 22-25 min, flipping halfway through, until tender and golden.
- Meanwhile, trim sugar snap peas.
- Core, then cut pepper into 1/4-inch strips.
- To a medium bowl, add pork, half the crispy shallots and half the ginger-garlic puree. Season with salt and pepper, then combine.
- Divide pork mixture into 8 (16) equal portions.
- Roll into balls, then flatten into 1/2-inch-thick patties. Set aside.
- Heat a large non-stick pan over medium.
- When hot, add half the sesame oil, then peppers and sugar snap peas. Cook for 3-4 min, stirring occasionally, until tender.
- Add remaining ginger-garlic puree. Cook for 1 min, stirring constantly, until fragrant.
- Season with salt and pepper.
- Transfer to a plate, then cover to keep warm.
- To the same pan from step 3, add remaining sesame oil, then patties. (NOTE: Don't crowd the pan; cook patties in 2 batches if needed.)
- Pan-fry for 4-5 min per side, until browned all over and cooked through.**
- Add half the honey-garlic sauce (use all for 4 servings), half the gochujang (use all for 4 servings) and 1/4 cup (1/2 cup) water to the pan with the patties. Cook for 1-2 min, stirring often, until sauce coats patties.
- Season with salt and pepper.
- Once potatoes are finished roasting, add sugar snap pea-pepper mixture to the baking sheet with potatoes, then toss to combine.
- Divide veggies between plates.
- Top with patties.
- Drizzle any sauce remaining in the pan over top.
- Sprinkle with remaining crispy shallots.
600
kcal
Calories
36
g
Fat
13
g
Saturated Fat
47
g
Carbohydrate
17
g
Sugar
5
g
Dietary Fiber
28
g
Protein
80
mg
Cholesterol
500
mg
Sodium
0.2
g
Trans Fat
1150
mg
Potassium
50
mg
Calcium
4
mg
Iron
