- 2 slices coarse-textured white bread (French, Itaian, or country
- bread), crusts trimmed and torn into pieces, soaked in 1/4 cup milk
- for 15 minutes
- 1 1/2 pounds boneless pork loin, cut into 1-inch pieces
- 1 teaspoon kosher salt
- 2 tablespoons heavy cream
- 1 tablespoon finely chopped shallot or green onions (white part only)
- 1 teaspoon minced garlic
- 2 tablespoons sun-dried tomatoes, packed in oil, chopped (optional)
- 1 tablespoon finely chopped capers
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons lemon zest
- 1 tablespoon chopped fresh basil
- 2 cups fresh bread crumbs of same bread as soaked
- olive oil for frying
Squeeze the bread to remove the excess milk. Set the soaked bread aside.
Spread the diced pork on a plate and chill in the freezer for 10 minutes. Put half of the pork and 1/2 teaspoon of the salt in the bowl of a food processor fitted with the metal blade. Pulse until the mixture forms a paste, about 1 minute. Transfer to a bowl and repeat with the remaining pork and salt. Return all the ground pork to the processor and add the soaked bread, cream, shallot, garlic, sun-dried tomatoes, capers, pepper, lemon zest, and basil and pulse until the mixture is just combined.
Moisten your hands with cold water and form the mixture into 16 oval patties, 2 to 3 inches long, 1 to 2 inches wide and 1/2 to 3/4 inch think. Put the bread crumbs in a shallow bowl and coat the patties well with the crumbs, then set aside on a plate.
Heat olive oil to a depth of 1/8 to 1/4 inch in a large skillet or saute pan over medium heat. When the oil begins to shimmer, add the patties (in batches if necessary) and cook until golden brown, about 3 to 4 minutes. Turn and cook until brown on the other side, about 3 minutes. Cut into a patty to make sure it signs no sign of pink in the center. Transfer the patties to paper towels to drain. Serve hot with the suggested garnishes.