MINI PORK BUNS WITH WATERMELON DAIQUIRI
With roast pork, fresh herbs, salad and a hint of chilli, these Mini Vietnamese Pork Buns from blogger Christina Soong-Kroeger will be the hit of your next cocktail party.
Extra points for anyone who makes these and delivers them to The Hoopla office.
Mini Vietnamese Pork Buns
• 1 packet of 10 soft, slightly sweet buns (from Asian grocer)
• Half jar mayonnaise
• 1/2 white radish, peeled and cut into matchsticks
• 1 carrot, peeled and cut into matchsticks
• 1 continental cucumber, cut into matchsticks
• 250 grams sliced mixed Roast Belly Pork with Crackling and Chinese Roast Pork [Cha Sui] (from specialist Chinese shop or restaurant)
• Half bunch fresh mint
• Half bunch fresh coriander
• 3 birds eye chillies, seeds removed and thinly sliced (optional)
• soy sauce
1. Slice buns in half without completely cutting through the bun.
2. Butter base of bun with mayonnaise.
3. Add a small amount of radish, carrot and cucumber to the base of each bun.
4. Top with 3-4 slices of mixed roast pork.
5. Add a few fresh mint and coriander leaves, and chillies, if desired.
6. Add a dash of soy sauce and close the top of the bun.
Makes 10 buns.
The Hungry Australian’s Watermelon Daiquiri
• 2 cups of watermelon chunks, seeds removed
• 100 ml white rum
• Juice of half a lime or 30-50mls fresh lime juice (to taste)
• 4-6 teaspoons caster sugar (to taste)
• 2 large handfuls of ice
• Mint sprigs, to garnish
1. Put first five ingredients in blender and blend until smooth and frothy.
2. Pour into martini glasses and garnish with a mint sprig.
Makes 2 large serves (4 martini glasses).
* Christina Soong-Kroeger is the publisher of popular food blog, The Hungry Australian, which features recipes, reviews and stories about food in Australia and beyond. She is the Dining Down Under columnist at new American food magazine, Honest Cooking, and a regular contributor to Sumptuous. After eating her way around Shanghai, London, Hong Kong, Leeds and Melbourne, she now calls Adelaide home again.