Spicy Pork Samosas with Shirachia
Make these Spicy Pork Samosas on the days that you need that fierce kick in the mouth. They will get your endorphins going again.
My Spicy Pork Samosas are NOT for the faint-hearted. They are VERY spicy. Then just when you survive the heat from the filling, try dipping it in the Shirachia. The Shirachia gives a different kind of heat and ads a sour element which helps cut through the fattiness.
On the topic of samosas, I keep samosa wrappers ( better known as pur ) in my freezer. I can whip up some snacks in a short time and few things are as delicious as a piping hot samosa. In winter, I wake my children on Saturday mornings with these Sweet Samosas. I am such a bad mom aren’t I?
My dark Chocolate Samosas are the just perfect to end a dinner party and you can make them in advance and you can just be the super-hot hostess.
I love pork mince for these Spicy Pork Samosas, because the meat has more fat and it gives a creamier consistency for the filling. You can use, beef, lamb or ostrich mince, no problem. I suggest you make a heap of these Samosas, they freeze very well and you can fry them from frozen.
Spicy Pork Samosas
500 g/ 18oz pork mince
2 T canola oil
2 large spring onions – finely chopped
2-3 small red or green chilies
3 t grated ginger
2 cloves garlic – finely grated
2 T tomato paste
1 t sugar
zest and juice of 1 lime
2 T thick soy sauce – ad more if you like a more salty taste
3 T chopped coriander
1 T flour – mix with a little water to make a glue for the samosas
Shirachia Sauce for serving
Heat the oil in a pan or skillet. Add the spring onion, garlic, ginger and chili and saute until the onion is cooked but not mushy. Add the pork and use a fork to loosen the meat while frying it. You want a loose crumbly texture. Add the sugar, tomato paste and soy and cook for about 10 minutes. Remove from the heat and add the coriander. Cool the mix and use in your samosa.
For a tutorial on How to Fold Samosas, please click here!