Ground Pork and Filo Cigars with Chili Dip
Nutritional values
(Percentage of daily recommendation)
| Calorie | 531 cal. | (25 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 16.6 μg | (28 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10 mg | (83 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 602 mg | (15 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 147 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the pork and filo cigars
- 300 grams ground pork
- 2 garlic cloves
- ½ bunch scallions
- 2 Tbsps Fish sauce
- 1 tsp sesame oil
- 2 Tbsps Peanut oil
- 2 Tbsps Coriander (finely chopped)
- 1 Red chili pepper
- 1 packet Filo dough
- For the chili dip
- 1 Tbsp boiling water
- 1 Tbsp sugar
- 1 Red chili pepper
- 2 garlic cloves
- 1 Tbsp Rice vinegar
- 1 Tbsp lemon juice
- 2 Tbsps Fish sauce
Preparation steps
For the pork and filo cigars: Peel the garlic and mince.
Rinse the chile, remove the stem and seeds and finely chop.
Rinse the scallions, trim and thinly slice.
Mix the garlic, chile and scallions with the ground pork, fish sauce, sesame oil and cilantro.
Cut the filo dough into 8 x 15 cm (approximately 3 x 6 inch) rectangles, brush with oil and stack every 2 sheets together.
Divide the meat filling between the filo dough rectangles, roll up from the long sides and place on a greased baking sheet, seam-side down. Bake in a preheated oven (225°C) (approximately 425°F) for 8-10 minutes, until golden brown. Serve hot or cold with the chili dip (recipe follows).
For the chili dip: Peel the garlic and mince. Rinse the chile, remove the stem and seeds and finely chop. Mix the garlic and chile with the remaining ingredients.
