This recipe for pork patties from The Asian Grill is perfect for making your own variety of banh mi at home. Just fill a sliced baguette with a few pork patties, some cilantro, sliced cucumber, a few slices of jalapeño, and a little mayo and sriracha. If you don't feel like firing up the grill, these pork patties are just as delicious cooked in a cast iron skillet.
Win 'The Asian Grill'
As always with our Cook the Book feature, we have a few copies of The Asian Grill to give away-five (5) this week.
- Yield:6 to8
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 1 small shallot, finely grated
- 1 small clove garlic, finely grated
- 1 lemongrass stalk, trimmed, peeled and finely grated (white and light green parts)
- Freshly ground black pepper to taste
- 2 pounds pork shoulder (pork butt), coarsely ground
- Rice flour for coating
In a bowl, whisk together fish sauce and sugar until the sugar is completely dissolved. Add oil, shallot, garlic, lemongrass, pepper and ground pork, and mix until well combined. Divide the pork mixture into 18 portions and shape each portion into round patties. Lightly roll each patty in the rice flour to coat.
Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill to 400°F (medium-high). Grill the patties, turning the pieces frequently to prevent burning, until medium-well done, about 10 minutes. Transfer pork patties to a serving dish.