Piglets Recipe

You will need.....       3/4 lb. cooked pork, minced

                               2 heaped tablespoons sage and onion stuffing

                               2 eggs, lightly beaten

                               salt and pepper to taste

                               breadcrumbs for coating

                               fat for frying

                               1 bunch watercress 

                               For the sauce:                      

Preparation Time      1 21/4 oz. can tomato puree

15 minutes                1 beef stock cube

                               1 level dessertspoon cornflour

Cooking Time           1/2 oz. butter or margarine

20 minutes                1 heaped teaspoon brown sugar                                                    

                           

Mix together the minced pork, dry stuffing, seasoning and half the beaten egg. Add enough hot water to make a firm paste. Let stand for at least 10 minutes.

 

Meanwhile make the sauce. Dissolve stock cube in 1/2 pint boiling water, add tomato puree, sugar and butter. Cook together gently for 5 minutes. Blend cornflour with a little water, stir into sauce, and continue to cook, stirring for another 3 minutes.

 

Divide pork mixture into 12 even-sized balls. Coat in remaining egg and breadcrumbs. Deep fry (or shallow fry on both sides) in fat until rich golden brown. Serve with the sauce, and decorate with watercress. Serve 4.

 

Quick Tip

 

To reduce baked crusts and odd pieces of bread to toasted breadcrumbs, spread out between two sheets of greaseproof paper and roll with a rolling pin into crumbs.

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