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Crostini With Spicy Pork & Red Radish
Jane Simpson
Here's my recipe for crispy crostini with spicy pork garnished with thin slices of red radish and spring onions. I wanted to go Asian for the meat topping, so I used Asian ingredients in it; ginger torch bud, shallots, garlic, and lemongrass.
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Prep Time
25
minutes
mins
Cook Time
10
minutes
mins
Total Time
35
minutes
mins
Course
Appetizer
Cuisine
Asian
Servings
4
Calories
626
kcal
Ingredients
US Customary
Metric
1x
2x
3x
1.2
pound
ground pork (minced pork)
1
long
baguette
-
thinly sliced
3
tablespoons
olive oil
3
stalks
green onions (scallions or green shallots)
-
thinly sliced
1
bulb
garlic
-
minced
1
tablespoon
oyster sauce
2
tablespoons
lemongrass
-
finely chopped
2
tablespoons
spring onions
-
thinly sliced
1
medium
Bunga kantan/ginger torch bud
-
finely chopped
5
tablespoons
rice wine
-
Shaohsing
1
tablespoon
chili-ginger sauce
1
medium
radish
-
thinly sliced
Instructions
In a pan, heat some olive oil
Saute shallots, garlic, ginger torch bud and lemongrass until fragrant
Add in minced pork, and stir well for about 2-3 minutes or until the pork is cooked
Add in chilli ginger sauce, gauge the amount
Add in Shaohsing/cooking rice wine and oyster sauce
Taste as you cook
Stir well until the mixture is slightly dry but not entirely
Take it off the heat and set it aside to cool
Preheat the oven to 200°C.
Brush some olive oil on one side of each baguette slice
Pop in the oven to toast for about 15-20 minutes or until golden and crisp
Once done, take it out of the oven
To assemble the crostini, please refer to the instructions above
Serve, and enjoy
Nutrition
Calories:
626
kcal
Carbohydrates:
32
g
Protein:
29
g
Fat:
41
g
Saturated Fat:
13
g
Polyunsaturated Fat:
5
g
Monounsaturated Fat:
21
g
Cholesterol:
98
mg
Sodium:
588
mg
Potassium:
528
mg
Fiber:
2
g
Sugar:
3
g
Vitamin A:
129
IU
Vitamin C:
4
mg
Calcium:
99
mg
Iron:
4
mg
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