Ingredients
• 600g pork mince
• 1/4 cup char siu sauce (see note)
• 2 garlic cloves, crushed
• 1 tablespoon fish sauce
• 1/2 cup finely chopped fresh coriander leaves
• 1 small red chilli, deseeded, finely chopped
• 225g can sliced bamboo shoots, drained, finely chopped
Herb and noodle salad
• 250g dried rice vermicelli noodles
• 2 lemons, peeled
• 1/2 cup fresh mint leaves, torn
• 1/2 cup fresh coriander leaves, torn
• 1 Lebanese cucumber, halved, thinly sliced
• 1 tablespoon vegetable oil
Method
1. Preheat oven to 200°C. Grease 4 holes of a 6-hole, 3/4 cup-capacity texas muffin pan.
2. Combine mince, 2 tablespoons char siu sauce, garlic, fish sauce, coriander, chilli and bamboo shoots in a bowl.
3. Divide mixture between prepared muffin holes. Brush tops with remaining char sui sauce. Bake for 25 minutes or until cooked through. Stand meatloaves in pan for 5 minutes.
4. Meanwhile, make herb and noodle salad: Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 5 minutes or until tender. Drain. Rinse under cold water. Return noodles to bowl. Using scissors, cut noodles into 8cm lengths. Segment lemons over noodles. Add mint, coriander, cucumber and oil. Toss gently to combine.
5. Gently lift meatloaves from holes. Serve with noodle salad.
