Thai pork parcels
- 400g pork leg, cut into strips
- 50ml Thai red curry paste
- 20g coriander
- 1 small red chilli
- 1 fresh pineapple, diced
- 25g shredded coconut
- Coriander to garnish
- 1 sheet puff pastry
- Cut puff pastry into quarters, four equal sized squares.
- Mix pork strips curry paste, coriander and chilli together.
- Place the mixture in the centre of each square of puff pastry.
- Fold up the sides of the pastry to form a boat shape around the filling, pinch the corners together.
- Garnish with diced pineapple, coconut and a coriander sprig, placed on top of the boat.
Thai pork parcels ingredients
Pork, Puff Pastry (you must include all the ingredients from the label), Curry Paste (you must include all the ingredients from the label), Coconut (you must include all the ingredients from the label), Pineapple, Coriander, Chilli.
Ingredients Listing – Disclaimer
All value added recipes must be sold with an ingredient listing on the label or the ingredient list must be easily provided when requested. We have provided the ingredients list above that must be customised according to the ingredients you source for the recipe.
*This ingredients listing will not be accurate until the ingredients used by the butcher are included. Australian Pork is not responsible for the accuracy of the customised ingredients listing.
