Pork Patties Oriental 10 Recipes

ASIAN STYLE PORK BURGERS

Steps:

• Mix all the ingredients together. I like to do this in a glass measuring cup, because it's easy to measure the mayo, then just spoon all the other ingredients in and stir. It's then easy to scoop out what you'll need for the slaw, leaving enough for your sandwiches.
• Set aside.
• If you're not using pre-packaged "slaw mix": Use a mandolin, sharp knife, or food processor to thin-slice the cabbage. Place it in a bowl, and add grated carrot, and sliced green onion.
• Using the dressing you made, top the cabbage mixture with all but 1/4 cup (60ml) of the dressing, which you need to reserve as a sandwich spread. Stir it in with the veggies, then sprinkle the 1/2 tsp salt and stir again. Refrigerate for up to 8 hours.
• In a large bowl, place the ground pork. Add the minced garlic, minced fresh ginger, Sriracha sauce, Sesame oil, hoisin sauce, Fish sauce, cilantro leaves and salt. Using your hands (or a wooden spoon if you prefer), gently combine all the ingredients together.
• Form 4 roughly equal sized patties. I like to do this by forming 4 "balls" of meat, then pressing down on each portion. You want to make sure the burgers are kind of firmly together, so they don't fall apart while cooking.
• Heat a heavy skillet (Cast-iron prefered) over Medium to Medium-High heat until hot, and drizzle about 1 tsp vegetable or olive oil. Set the heat at Medium, and cook the patties 6-8 minutes until done. Internal temp should be 160F.
• Slather buns with remaining sauce. Add the pork patties and top with slaw and sweet pickles if you like.

ASIAN PORK PATTIES

Steps:

• Place the ground pork/pork mince, carrot, beans, onion, coriander and 1 tablespoon of the fish sauce and optional egg (if using) in a bowl; use your hands to mix until all the ingredients are well-combined; divide the mixture into 12 portions and use your hands to shape each into 2cm-thick/3/4", round 5cm/2" patties.
• Heat the oil in a large pan, preferably non-stick, over a medium-high heat; add half the patties and cook for 3 minutes on each side or until they are golden-brown; transfer the cooked patties to a plate, cover loosely with foil and set aside; repeat with the remaining patties.
• Meanwhile, place the chilli, lime juice, sugar, extra oil and the remaining fish sauce in a small bowl; stir to combine and set aside.
• Place lettuce leaves on the serving plates; top with the patties and drizzle with a little of the lime mixture; serve with the remaining lime mixture.