Serious Eats: Recipes
Pork Patty Melts
Note: Prepackaged ground pork is fine in this recipe, but I like to use a fattier cut, like shoulder or boneless country-style pork ribs. Grind the pork at home, or have your butcher do it for you.
About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blogs High Heels & Frijoles and Cookin' and Shootin'.
Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her rants on Twitter @HHandFrijoles and see her constant stream of food images on Instagram: mdmsacasa
