Thai Pork Patties 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.

THAI PORK BURGER

Steps:

• Mix 1/4 cup lime juice and 1 tablespoon each fish sauce and olive oil; season with salt and sugar. Toss half of the dressing with shaved carrots, sliced red onion and cilantro. Lightly mix 6 ounces ground pork with a big pinch of kosher salt. Form into a ball, then shape into a 3/4-inch-thick patty; make an indentation in the center. Preheat a grill to high; brush the grates and burger with canola oil. Season the patty with salt and grill about 4 minutes per side, basting with the remaining dressing. Serve on a roll with mayonnaise, chili sauce and the slaw.

THAI RED CURRY PORK PATTIES WITH CUCUMBER SALAD

Steps:

• Combine pork, green onions, cilantro, red curry paste, sugar and fish sauce until well blended. Shape pork mixture into 12 patties, each about 2 inches in diameter. Cover and refrigerate for 30 minutes.
• Heat oil in a large non-stick frypan over medium heat. Cook patties in batches until browned on both sides and completely cooked, about 5 minutes per side. Cooked patties may be frozen for up to 1 month.
• To serve, use a slotted spoon and place a small amount of Cucumber Salad on individual serving plates. Top with a hot patty. Drizzle with chili sauce and garnish with lime wedges.

THAI PORK BURGERS

Steps:

• Finely shred lime peel (reserve lime). In a large bowl combine the lime peel, pork, bacon, soy sauce, 1 tablespoon of the Thai Hot Spice, shallot, cilantro, lemongrass, ginger, and garlic. Mix well to combine. Form into 4 patties, 3/4- to 1-inch thick.
• For a charcoal or gas grill, place the patties on the grill rack of a covered grill directly over medium heat. Grill for 10 to 12 minutes or until an instant-read thermometer inserted in burgers registers 160°F. (Or, preheat broiler. Place patties on the unheated rack of a broiler pan. Broil 5 inches from the heat for 10 to 12 minutes or until done (160°F.).
• Squeeze juice of half of a lime into a small bowl. Add mayonnaise, chile sauce, and remaining spice mix. Stir to combine. Add coleslaw. Toss to combine.
• Serve burgers on buns topped with slaw mixture. Thai Hot Pepper Spice Mix
• Shake everything together in a small jar, cover and store in a cool, dark place for up to 6 months.

THAI-SPICED PORK BURGERS

Steps:

• Whisk mayonnaise and lime juice in large bowl. Season with salt and pepper. Cover; chill. Puree green onions and next 3 ingredients in processor unitl smooth. Add mushrooms; process until finely chopped. Transfer to large bowl. Mix in pork and next 3 ingredients. Divide into 6 equal patties.
• Heat oil in heavy large skillet over medium heat. Fry burgers until brown and cooked through, about five minutes per side. Spread 1 tablespoon lime mayonnaise on bottom of each bun. Place burger atp mayonnaise. Add cabbage to remaining myonnaise in bowl; toss to coat. Top burgers with cabbage mistsure, dividing equally. Place buns tops on cabbage.

THAI PORK PATTIES

Steps:

• MAKE DRESSING Place all dressing ingredients in a jar and shake to combine. Season to taste with salt and pepper.
• PREPARE SALAD INGREDIENTS Cut carrot and cucumber into matchsticks. Thinly slice spring onions and roughly chop coriander.
• MAKE PORK PATTIES Thinly slice spring onion and finely chop coriander for patties. Place in a bowl and add pork mince, sweet chilli sauce, ginger, fish sauce, sesame oil, lime juice, cornflour, salt and garlic powder. Use your hands to mix well, then shape into approximately 20 large meatballs and gently press down to form patties.
• Heat peanut oil in a large frying pan on medium (not too hot as the patties burn easily). Fry patties for approximately 4 minutes each side, until browned and fully cooked through. Remove from heat and cover to keep warm.
• MAKE SALAD Place noodles in a large bowl and pour boiling water over the top. Leave for 2 minutes, then drain well. Return noodles to bowl and add carrot, cucumber, sprouts and half the spring onions, coriander and peanuts. Pour dressing over the top and toss until well combined.
• SERVE Divide noodle salad between individual serving plates or bowls. Top with pork patties and sprinkle remaining spring onions, coriander and peanuts over the top.