Vietnamese Lemongrass & Pork Scotch Eggs
 
 
Ingredients
  • 500gm pork mince (organic/free range is possible)
  • 3 tbsp minced lemongrass (approximately 1 stalk)
  • 2 garlic cloves minced
  • 1 eschalot minced
  • 6 + 1 eggs (59g approx)
  • 1 tbsp good quality fish sauce (I use Red Boat brand)
  • ½-1 tsp sea salt
  • ½-1 tsp ground pepper
  • 2 tbsp coconut oil melted
  • Assorted Vietnamese lettuce and herbs
  • For the dipping Sauce:
  • 1 tbsp good quality fish sauce (I use Red Boat brand)
  • 1 tbsp white vinegar
  • 1½ coconut sugar
  • juice of one lime
  • 1 tbsp water
  • Mix all ingredients until the sugar dissolves
Instructions
  1. Fill a pot with enough water to be able to cover the eggs, bring to boil
  2. Once boiling, add 6 eggs gently (careful not to crack them) and allow to cook for about 5 mins or to your liking
  3. Drain the eggs and sit them in some cold water to cool down
  4. While you wait for the eggs to cool completely, make the dipping sauce and wash and spin dry the lettuce and herbs
  5. Combine the pork mince, lemongrass, garlic, eschalot, salt, pepper & 1 egg and set aside
  6. Once the eggs are cooled, pre-heat the oven on 180c degrees and line a baking tray with baking paper
  7. Divide the pork mixture into 6 even portions. I do this in the mixing bowl by flattening the mixture evenly then scoring the portions evenly
  8. Roll each portion into a ball, then flatten slightly and make an indent where the egg will sit, then carefully close the mince up over the egg. Moisten your hands with water to help prevent the mixture from sticking
  9. Pour the 2 tbsp of coconut oil on the baking tray, then gently add each scotch egg to the tray gently rolling them evenly in the oil
  10. Bake for 12 mins, then turn and bake for another 12 mins or until golden brown
  11. Serve with the Vietnamese lettuce, herbs and dipping sauce
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/vietnamese-lemongrass-pork-scotch-eggs/