Pepper Lyonner


Pepper Lyonner

Course Appetizer
Cuisine French


  • 500 grams  ground pork chilled
  • ¼         teaspoon  finely chopped ginger chilled
  • ½         cup finely chopped onion, chilled
  • ¼         teaspoon      Mace or Nutmeg
  • ¾         tablespoon             paprika
  • ¼         teaspoon                 cardamon
  • 5          pieces       egg whites chilled
  • ¼         cup     MAYA Cornstarch
  • ½ cup diced red pepper blanched and chilled
  • ½ cup diced green pepper blanched and chilled
  • 1 teaspoon seasoning (white pepper, salt)
  • soft butter


  1. Put the ground pork in a food processor and process until fine, add the ginger, onion, mace or nutmeg, paprika and cardamon and continue processing.
  2. Add the egg whites and cornstarch and process again until it is fine and smooth.
  3. Transfer in a bowl, add the peppers, seasonings and toss gently until well mixed.
  4. Brush a loaf pan mold or aluminum foil with butter. Fill up mold with the mix, cover with foil or wrap the meat mixture in aluminum foil and roll tightly.
  5. Steam for about an hour or until cooked. Let cool and chill.
  6. Slice into serving portions. Plate and decorate as desired.

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