Pork Patties Oriental 10 Food

THAI PORK PATTIES WITH SWEET CHILLI & NOODLES

Steps:

• Heat the grill. In a bowl, mix together the pork, garlic, lemongrass, fish sauce and half the coriander. Season with pepper. Mix well and form into 8 patties. Rub each one with the oil and a sprinkling of sugar, then place on a rack in a baking tray.
• Grill the patties for 3 mins each side until golden brown. Meanwhile, in a large bowl, cook the rice noodles following pack instructions. Drain the warm noodles and serve with the patties, chopped spring onions, remaining coriander and a drizzle of sweet chilli dipping sauce.

SPICY PORK PATTIES

Steps:

• Mix all ingredients, except the oil, in a large bowl and chill for 30 minutes.
• Divide the mixture evenly into 12 portions and shape each one into a flat round pattie.
• Heat the oil (enough to cover the bottom of the non-stick frying pan) over moderate heat for 3-4 minutes on each side, or until cooked through.
• Remove and drain on a paper towel if you wish. Serve hot with dipping sauce or raita.

PORK PATTIES

Steps:

• In a bowl, combine all of the ingredients; mix well. Shape into six patties. Fry in a skillet until meat is browned and cooked through.

GRILLED PORK BURGERS INDOCHINE

Steps:

• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.
• For the Dressing: combine the mayonnaise, basil, cilantro, green onions, and lime juice in a bowl. Cover and refrigerate.
• For the Patties: combine the fish sauce, jaggery, and chili sauce in a medium bowl. Add the pork, peanut butter, ginger, garlic, and star anise and blend loosely with a fork. Form into 6 equal patties the approximate dimensions of the rolls, making a slight depression in the middle of the patties to compensate for the tendency to bulge during cooking.
• Brush the grill rack with oil. Grill the patties with the grill top closed for 4 minutes. Turn and grill until an instant-read thermometer inserted into the center of the patties registers 160 degrees F, about 4 minutes longer.
• During the last 2 minutes of grilling the patties, place the rolls, cut side down, on the grill to toast.
• To assemble the burgers: spread the roll bottoms with a thin layer of dressing, followed by a lettuce leaf. Add the patties and top with generous dollops of the dressing. Add the roll tops.

LEMONGRASS PORK PATTIES WITH VIETNAMESE DIPPING SAUCE

Steps:

• For the patties:
• In a large bowl, use your hands to mix together all of the ingredients, then form the mixture into twelve 2-inch patties (about 3/4 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm.
• Preheat the grill for at least 10 minutes and set it up to grill over moderately high heat. Oil the grates. Grill the patties until brown grill marks form on the bottom, about 4 minutes. Flip the patties, then grill for 3 to 4 minutes longer, until cooked through but still juicy.
• For the sauce and assembly:
• In a small mixing bowl, whisk the vinegar with the sugar and water. Add the fish sauce, then taste and season with more vinegar or sugar, depending on your taste.
• Arrange the lettuce leaves and herb sprigs on a platter. To serve, wrap the pork patties and herb sprigs in lettuce and dip in the sauc

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.