minced pork in creole sauce


February 8, 2015


1Put the ground pork and thereby add the crushed garlic cloves, ui, tomato and parsley.

2Mix well and add milk so that it is wet.

3Add orange juice or lime, salt, cumin, chopped cilantro and two tablespoons of butter and mix well.

4In a separate pan, heat a little fat, the rest of the crushed garlic, a little salt and a pinch of cumin

5When the garlic is golden brown, we add the Creole sauce and water.

6Let it boil for a while.

7Take the mass balls and place them in the broth for 15 minutes on medium heat.


9Serve hot.


1 ½ pond varkensgehakt

6 cloves of garlic

1 large tomato

1 large onion

1 cup Creole sauce

1 bunch of parsley

1 piece of white bread

1 cup milk

1 not

orange juice or 2 limes

salt to taste

A pinch of ground cumin

coriander leaves

6 tablespoons butter

¼ cup water