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.
Ingredients:
Ground pork (about 1/2 pound)
Seasonings:
- 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.)
Method:
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.
wow, those pork patties look really good. my family would like them!
ReplyDeleteBy the look of it no doubt this taste really great. Going try this out once a get some ground pork. Thanks for sharing.
ReplyDeleteIt looks so moist! I can't wait to try it out as my hoisin sauce is still unopened until now. ;)
ReplyDeleteLooks very crunchy and yummy. :)
ReplyDeleteLooks yummy!! Do you know how to tell fresh pork from not so fresh ones? I always have bad luck and it smells.
ReplyDeleteI'm sure your family will Pearl. :)
ReplyDeleteYou're welcome Gert.
Haha, yes make good use of your Hoisin sauce. FFTots.
Thanks cooking ninja.
Hi Valerie, I'm not sure how to tell since it is all wrapped seal. I just pick the one with the latest to sell date. But I think pork here kinda smell, just like ground turkey. It didn't smell when raw, but kinda smell when I started cooking.
oh i love this paties, i miss them so much as my aunt also dish them out when i was young!
ReplyDeleteI think you can put in ginger juice to take away the porky smell.
ReplyDeleteThanks Dot for your tips! No wonder so many recipes called for ginger juice.
ReplyDeleteBTW, what is Hoisin sauce? I used fish sauce instead and it turns out nice and tasty too! Thanks.
ReplyDeleteFay, Hoisin sauce is 海鲜酱 or seafood sauce. You go to the Asian market and look through Lee Kum Kee products and you will see it. This is my recommended brand. :)
ReplyDeleteAll right, thanks a bunch...!
ReplyDeletehoisin sauce is basically the thickish paste that comes in a little container when you buy roast pork. [the ones with the crunchy skin? NOT the cha siu thing.)
ReplyDeleteSEAFOOD sauce is similar to soy sauce but you use it when steaming fish and stuff like that.