I had some ground pork at home and was wondering what to make of it because I just used some to stir-fry tofu the previous night. Was thinking of making deep-fry wontan but my girl was having sore throat so that was a bad idea. Then, probably baked meat balls but was too lazy to make a sauce for it. Then, why not pan-fry some pork patties as this would be easier. So, I started seasoning my meat and let it marinated. Wow, this turned out to be so delicious! It's slightly crispy on the edges, moist inside and so flavorful. It will be suitable as a hamburger patties too. Next time try this Asian fusion pork patties for your Summer grilling party ya. It was really good that I quickly pen down my marinade ingredients. I will give an estimate recipe so that you would know which one to put more or less. I will certainly make this again.
Ground pork (about 1/2 pound)
- Hoisin sauce ( about 2 Tbsp.)
- Dark soy sauce (about 1/2 Tbsp.)
- Shao Xing rice cooking wine (about 1/2 Tbsp.)
- Freshly crushed peppercorn medley/white pepper/black pepper (about 1/4 tsp.)
- Paprika (about 1/4 tsp.)
- Garlic powder (about 1/4 tsp.)
- Cornstarch (about 1 tsp.)
1. In a bowl, add in ground pork and the seasonings except cornstarch. Mix well and then add cornstarch, stir and mix well until sticky and gooey. Let it marinate in the refrigerator for at least an hour.
2. You can either shape the patties by hands and put it in a medium heat hot oil to pan-fry until cooked. Or you can make the patties the cleaner and lazier way like me. I used a spoon to scoop up a sizable ball of ground mixture and put it in the medium heat hot oil and used my wok chuan (spatula) to flatten it. Turn and cook both sides until done. How do you know it's cooked inside? When you press in the middle of the patties, it is supposed to feel hard, any soft feel means the inside is not completely cooked.
3. Dish out and serve. You can also drain it on paper towel if you like. I omitted this step to keep the oil in to keep the patties moist.