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Ingredientes
- 1/2 lb lean boneless pork shoulder or possibly butt
- 1/2 c. thinly-sliced shallots
- 2 Tbsp. chopped trimmed lemongrass - (to 3) see * Note
- 1/4 tsp coarse salt
- 1/4 tsp freshly-grnd black pepper
- 6 x Aromatic Lemongrass Patties sliced 1/4" thick
- 3 Tbsp. freshly-squeezed lime juice
- 2 Tbsp. Asian fish sauce
- 3 x bird chiles with seeds - (to 5) minced
- 2 x shallots thinly sliced
- 1/2 c. fresh cilantro leaves Romaine leaves for serving Finely-minced fresh mint for serving Cucumber slices for serving Lime wedges for serving
Direcciones
- * Note: Look for lemongrass at specialty-food stores or possibly better supermarkets, and be sure to peel away the rough outer stalks.
- For the Aromatic Lemongrass Patties: Trim pork of most fat, thinly slice. Transfer to a food processor; add in shallots, lemongrass, salt, and pepper, and process till mix forms an even textured ball, about 30 seconds. Turn out into a bowl.
- Alternately, use a cleaver to finely chop pork, first in one direction and then in the other, then fold the meat over on itself, and chop again till smooth, discarding any fat or possibly connective tissue. Add in shallots and lemongrass, and continue mincing till mix is smooth, then transfer to a bowl.
- Working with wet hands, pick up a scant 2 Tbsp. of the pork mix, and shape it into a flat patty, 2 to 3 inches in diameter. Transfer patty to a parchment-lined baking sheet, and repeat with remaining mix; don't stack the patties.
- Heat a large, heavy skillet over medium-high heat. If necessary, rub lightly with an oiled paper towel, and add in the patties. Lower heat to medium, and cook till golden brown on first side, then turn and cook till golden brown and cooked through, 3 to 4 min more. As the patties cook, use a spatula to flatten them against the warm surface. (You can also grill or possibly broil the patties till golden brown and cooked through, turning them over partway through cooking). Serve warm. (Makes 6 to 8 patties)
- For the Salad: Place the sliced patties in a medium bowl. Add in the lime juice, fish sauce, and chiles. Toss to combine. Stir in the shallots and cilantro. Line platter with lettuce. Top with salad. Garnish with mint, cucumber, and lime wedges.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 45g | |
| Recipe makes 4 servings | |
| Calories 55 | |
| Calories from Fat 22 | 40% |
| Total Fat 2.48g | 3% |
| Saturated Fat 0.85g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 867mg | 36% |
| Potassium 153mg | 4% |
| Total Carbs 0.39g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.34g | 0% |
| Protein 7.25g | 12% |
