Pork and veal minced slices served with kai lan

Pork and veal minced slices with kai lan.JPG

Since I tried making zucchini slices awhile back. I decided to try using pork and veal minced. It’s more filling than the vegetables. This is for those who enjoy eating meat like me.

You can pack it as lunch box or picnic. I am pleased that I tried it out. This is delicious comfort hearty meal. I serve it with Kai lan and white wine. Let’s cook!!!


5 eggs
150 g (1 cup) self-raising flour, sifted
500 g pork and veal minced
1 onion, finely chopped
1 bunch kai lan, cut into bite size
1 cup grated Parmesan cheese
60 ml (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. Serve with white wine.