These pork koftas are really easy to make and cook in less than 10 minutes.
They are full of zingy Asian flavours, including chillies, garlic, ginger and coriander. The addition of crunchy peanut butter is perfect for keeping the mixture together while it cooks and gives it a great taste too!
Grill, fry or barbecue for a delicious dinner, starter or snack.
This is such an easy dish that can be used as part of a selection of Asian foods for dinner, simply served with salad as a starter or lunch, or even served cold on a picnic.
I love to serve it with a pot of sweet chilli sauce for dipping.
- lean minced pork - this is readily available in most supermarkets and is normally lower in fat than beef mince
- fresh ginger - dried has a totally different taste so if you can't get any fresh ginger use about a teaspoon of ginger paste from a jar instead.
- fresh coriander - use the chopped frozen kind if needed or 2 teaspoons of dried coriander
- red chilli - remove the seeds and membranes if you prefer it less hot
- egg - for binding
- peanut butter - I prefer the crunchy version for the added texture but smooth will work just as well
- vegetable oil - if you decide to griddle or fry
Start by rough chopping the chilli, garlic, ginger and coriander.
Place the chopped ingredients in a food processor with the lean minced pork, egg and crunchy peanut butter. Pulse the mixture until it comes together.
If you don't have a processor mince all the vegetables finely and combine all the ingredients together. I find it really useful to break up the pork mince first with a fork and even use a potato masher to break down the strands.
Divide the mixture into eight sausages and form around small wooden skewers.
You could also form these into burgers or sausage shaped koftas without using any sticks.
⏲️ Cooking time
I added a teaspoon of oil and cooked them on a griddle as they get nice and caramelised, but you could soak the wooden skewers and grill them for about 10 minutes instead.
Turn them regularly so that they are cooked through and browned.
A kebab is normally pieces of meat cooked on a skewer where as a kofta is minced meat shaped and cooked. A skewer may or may not be used. Typically the meat used is beef or lamb.
Use any ground or minced meat that you prefer. Turkey is a great low fat choice.
Keep for up to 3 days in the fridge or freeze any leftovers for up to a month/
💭 Top tip
- When you buy fresh ginger it can often dry out before you have had time to use it. Cut it into 2 cm chunks and place in the freezer in a bag or container. When you need ginger take a piece out and use a micro plane grater.
- If you are grilling or barbecuing the koftas soak the skewers in water for 10 minutes before cooking. This helps them from catching and charring.
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Pork Koftas with an Asian Twist
- 350 g lean minced pork
- 1 tablespoon chopped ginger
- 2 tablespoon chopped coriander
- 2 cloves garlic
- 1 red chilli chopped
- 1 egg
- 2 tablespoon peanut butter
- optional oil for frying
- Put all the ingredients in a food processor and blitz until combined.
- Divide the mixture into 8 and form into sausages around skewers.
- Fry until coloured on all sides or under a medium grill for about 10 minutes until cooked through.