Crostini With Spicy Pork & Red Radish
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.
Ingredients
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: 626kcalCarbohydrates: 32gProtein: 29gFat: 41gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 21gCholesterol: 98mgSodium: 588mgPotassium: 528mgFiber: 2gSugar: 3gVitamin A: 129IUVitamin C: 4mgCalcium: 99mgIron: 4mg
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