Pork and veal minced slices served with kai lan

Pork and Veal minced slices.JPG                      Pork and veal minced slices with kai lan.JPG    


5 eggs
150g (1 cup) self-raising flour, sifted
500 g pork and veal minced
1 Spanish onion, finely chopped
1 bunch kai lan, cut into bite size
1 cup grated parmesan cheese
60ml (1/4 cup) vegetable oil
water for boiling
sesame oil


Preheat oven to 170 degree C.  Beat the eggs in a large bowl until combined. Add the flour and beat until smooth, then add meat, onion,  cheese and oil and stir to combine.

Grease and line a 30 x 20cm lamington pan. Place the meat mixture into the prepared pan and bake in oven for 1 hour and 20 minutes or until cooked through.

25 minutes before timer off,  bring water to boil with salt and sesame oil; put kai lan and boil still kai lan cook.  Plate the kai lan after draining. Drizzle some sesame oil on Kai lan. Then place a strip of pork and veal minced on top of kai lan. or you can cut up into big slices.

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.