Serious Eats: Recipes
Dinner Tonight: Pork Patties with Lime Leaves and Cilantro
I love how universal meatballs are. The world over, almost every cuisine has realized the merits of grinding meat and mixing it with spices and herbs. This is a characteristic recipe from Nigel Slater: no one would recognize the preparation, but somehow it seems like it's always been there. It's a combination that plays a bit with authenticity, but doesn't seem like a major departure. The left-field ingredient here is lime leaves, an integral part of Thai cooking. They could be left out, as they're hard to find, but the unmistakable flavor adds something extra.
Slate calls these pork "burgers," but eats them without a bun (the man should be told that without a bun, it doesn't qualify). But when I hear about anything with chunks of bacon food-processed into a "coarse mush" and mixed into a patty, I'm on board. Big Asian flavors like chili, ginger, garlic, cilantro, and scallions round out the rest of the recipe. These pair well with a crisp salad and plain white rice.