Everyone is wondering what delicious to cook for lunch. I want to share my ideas with you to make your life a little easier. We are preparing meat pockets stuffed with onions and fresh herbs. Rice is perfect as a side dish.
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Dish |
Ingredients
Ingredients- Pork (cue ball, chop) – 1 kg
- Eggs – 4-5 pcs.
- Flour – 170 g
- Rice – 1 glass
- Bulb onions – 2 pcs.
- Dill – 100 g
- Parsley – 100 g
- Butter – 70 g
- Green onions – 1 bunch
- Salt to taste
- Ground black pepper – to taste
Print Recipe
Pin Recipe Instructions
- Cut pork into pieces roughly 1 cm thick
- Place meat between plastic bag and pound thin without tearing (should not be glossy or transparent)
- Season meat with salt and pepper
- Refrigerate for 15-20 minutes (can be prepared overnight and left refrigerated)
- Start cooking rice using your preferred method
- Chop fresh dill and parsley finely, removing thick stems; finely chop bulb onions without blending them to paste
- Mix chopped herbs with onions, add a pinch of salt
- Cut butter into small cubes
- Spread herb-onion filling on one edge of each meat piece, leaving edges free; add a butter cube to each portion
- Fold meat over filling and press edges to seal (adjust irregular edges to fully enclose filling)
- In two shallow dishes: mix flour with salt in one; beat eggs with salt and pepper in another
- Heat vegetable oil and add butter to a large skillet, bring to medium heat
- Roll each pocket in salted flour, then dip in beaten egg, coating thoroughly
- Place pockets in hot oil and fry over medium heat without covering for 5 minutes; flip and fry for 5 more minutes; flip and fry for 2 minutes; flip and fry for 2 minutes (total about 14 minutes until golden and internal temperature reaches 63°C/145°F)
- Meanwhile, heat butter in a separate skillet over low heat, add remaining herb-onion mixture, and sauté for 5-10 minutes until onions are soft and transparent
- Chop green onions and mix into cooked rice
- Stir sautéed herb-onion mixture into rice
- Serve meat pockets with herb rice
Enjoy your meal!
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below