You can size up these patties to make full-on pork burgers, but I prefer smaller ones to wrap in tender lettuce and dip in a garlic-laced soy dipping sauce. Be careful not to compress the meat when forming the patties; they should just hold themselves together. Leftover dipping sauce can be served over rice or stir fried with leafy green vegetables as a side dish.
For Dipping Sauce:
1/2 cup soy sauce
4 clove garlic, minced
2 tablespoons freshly grated ginger
2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
For Pork Patties:
1 1/4 pounds ground pork
2 tablespoons plus 1 teaspoon seven-spice powder (shichimi togarashi)
1 1/2 tablespoons toasted sesame oil
1 tablespoon neutral oil
8 butter or Boston lettuce leaves
Combine all ingredients for sauce and set aside at room temperature while preparing pork.
In a bowl, combine sesame oil and seven spice powder. Add pork and gently fold spice oil in, taking care not to overwork or compress meat. Gently form meat into eight 2.5-ounce patties and liberally sprinkle with kosher salt on one side.
Heat a heavy skillet, ideally cast iron, on high heat for several minutes, or until a drop of water immediately sizzles in pan. Swirl in neutral oil and add pork patties, salted side down. Liberally salt other side of patties and let cook undisturbed for several minutes, until a dark crust forms, before flipping. Cook patties until just no longer pink in the center, 10 to 11 minutes, and set aside to rest.
To serve, wrap each patty in a lettuce leaf and pass dipping sauce at the table.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||43%|
|Saturated Fat 10g||48%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||4%|
|Total Sugars 0g|
|Vitamin C 4mg||21%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|