Here’s a recipe for Thai-style pork patties that’s easy to make and very tasty. They’re loosely based on a Thai recipe that I had run across.
For this recipe, I had pan-fried them, but you just as easily skewer and grill or broil them.
What you’ll need for the meat
- 1 lb ground pork
- 1t lime juice or 1t minced lime leaves or lemongrass
- 2t curry paste (green, yellow, red or massaman work)
- 1T fish sauce
- 2T honey or 2t Thai spring roll sauce, or both
- 2T ginger, minced
- 1 clove garlic, minced
What you’ll need for the optional dipping sauce
- 0.25 cups mayonaise
- 0.75t curry paste or sambal oelek
- 1T cilantro or lemongrass, chopped
What to do:
In a large bowl, mix all of the meat ingredients with your hands, being sure to combine everything well.
Divide the meat mixture into small portions (maybe 7-10) and form them into small rounded patties—a cross between a meatball shape and a hamburger patty shape (as pictured).
Heat a frypan over medium-high heat, adding a little oil of not using a nonstick pan, and let the pan get between 325 and 375 degrees F (check with an infrared thermometer).
Add the patties to the hot pan, allowing them to sear for about 5 minutes, before turning them over and cooking for a 5 more minutes. Total time will depend on how thick they are and how hot your pan is. When done, the centers should read 165 degrees F on an instant-read thermometer.
Remove from pan when cooked, allowing them to rest for a few minutes before serving.
Serve with a side of the dipping sauce recipe, or just use Thai spring-roll or peanut sauce.