July 26, 2016

Chinese Style Pork Patties

 

Meatballs and meat patties are a universal food, and we certainly love it in our household. This Chinese style pork patty uses everyday Chinese condiments for the marinade such as soya sauce, oyster sauce, sesame oil, Shaoxing wine and white pepper.

It goes so well with rice, noodles, salads and can even be made into a burger. It's quick too, from marinading to shaping to frying, it took just under 30 minutes.

For a tasty and super quick dip to go with the pork patties, I mixed Thai sweet chilli sauce with fish sauce and rice vinegar.


The all essential crew for the pork patties.

Add all the condiments to the minced pork.

When marinading meat like mince, it can get really sticky so I like to use disposable gloves for it's convenience. These Marigold* disposable gloves are perfect for food prep and are very durable.

Give your meat some love!

Shape into meatballs, flatten into patty shapes then fry until cooked. 
 
 
All ready in under 30 minutes!



Ingredients:

For the patties:
500g minced pork
2 tsp oyster sauce
2 tsp soya sauce
1 tsp sesame oil
1 tsp Shaoxing wine
1 tsp fish sauce
1/2 tsp white pepper
2 tsp oil
2 tsp cornflour

For the dip:
2 tsp Thai sweet chilli sauce
1 tsp fish sauce
1 tsp rice vinegar

2 tsp oil for frying

Directions:
1. Add all the condiments to the pork mince and marinade well
2. Shape the mince into meatballs then flatten slightly to form patties
3. Put 2 tsp oil to a frying pan and turn heat up to high, then add in the patties one by one
4. Turn heat down onto medium-low, and fry on one side for 5 minutes. Turn patties over and add a lid onto the frying pan so that the steam will help cook the insides, for 5 minutes or so
5. Take the lid off and turn heat back onto high and fry for another 3 minutes until all the water disappears and the meat patties form a slight crispy crust. Plate up once cooked
6. Mix together the Thai sweet chilli, fish sauce and rice vinegar to make the dip. Serve with rice, noodles or salad



*The gloves were sent to me for reviews. All opinions are my own and unbiased.


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© LUCY LOVES TO EAT
Maira Gall