Pork canapé served with cucumber relish (make 32 pieces)
For coffee break, appetizers, party
300 grams ground pork
1 tbsp chopped onion
1/2 tbsp chopped garlic
1/2 tbsp chopped coriander stem (because it is hardly find coriander roots but in Thailand we use coriander roots for many cooking) coriander leaves will keep to use for garnish
1.5 tbsp Light soy sauce
Salt for seasoning
Grind black pepper for seasoning
2 eggs one for marinated and another one for brush before fry
Canola oil for deep fry (add canola oil 1 tbsp when marinated pork)
8 slices white sandwich bread (suggest this white sandwich bread because the texture is light and after fry it will became golden brown)
Preparation and cooking
1. Dry white sandwich bread in the oven by use the lowest heat until the bread dry and hard. (when fry it will not absorb oil much)
2. Marinated pork with light soy sauce, salt, pepper, chopped coriander stems, onion, garlic, one egg and tbsp of canola oil.
3. Spread marinated pork on sandwich bread but not too thick because we don’t want bread became brown before the pork cooked. Garnish with coriander leaves.
4. Frying pan, heat oil in medium high heat. Put the marinated side in first until golden brown then turn over. See the colour became golden brown both side, take it out to cut and serve with cucumber relish.