ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chiang Mai Pork Patties

Photo: John Autry
Hands-on time 15 mins
Total time 25 mins
Yield Serves 5
Chiang Mai sausages are one of the glories of Northern Thai cuisine. The forcemeat used for the sausages makes a great slider-like patty full of vibrant flavor. Serve with Roasted Eggplant Salsa and Thai Sticky Rice for a delicious Thai meal. The ingredient list includes some items that may be unfamiliar; you can find them at Southeast Asian markets, or use the substitutes listed below. For even more deliciousness, grill the patties outdoors for notes of smoke and char.

Ingredients

  • 1 1/4 pounds ground pork
  • 3/4 teaspoon salt
  • 1/2 cup coarsely chopped shallots
  • 14 cups finely chopped fresh cilantro
  • 2 tablespoons minced peeled fresh lemongrass
  • 2 tablespoons thinly sliced Kaffir lime leaves or 1 tablespoon minced lime rind
  • 1 tablespoon minced peeled fresh galangal or 2 teaspoons minced peeled fresh ginger
  • 3 garlic cloves, minced
  • 3 fresh Thai red bird chiles, minced
  • 15 Bibb or Boston lettuce leaves
  • 2/3 cup fresh cilantro leaves
  • 2/3 cup fresh mint leaves
  • 10 lime wedges

Nutrition Information

  • calories 291
  • fat 17.9 g
  • satfat 6.6 g
  • monofat 7.9 g
  • polyfat 1.7 g
  • protein 23.4 g
  • carbohydrate 8.8 g
  • fiber 1.4 g
  • cholesterol 80 mg
  • iron 2.2 mg
  • sodium 424 mg
  • calcium 50 mg

How to Make It

  1. Combine pork and salt in a medium bowl; toss to combine.

  2. Place shallots in a food processor, and pulse until finely chopped. Add chopped cilantro and next 5 ingredients (through chiles); process until mixture is finely chopped. Add pork mixture; pulse 5 times or until mixture is well combined.

  3. Using wet hands, shape mixture into 15 (1-inch-thick) patties (about 2 tablespoons per patty). Heat a large grill pan over high heat. Add half of the pork patties. Cook for 5 minutes on each side or until done. Repeat the procedure with remaining patties. Arrange 3 lettuce leaves and 3 pork patties on each of 5 plates, and serve each serving with about 1/4 cup herbs and 2 lime wedges.

  4. Wine Notes: Try a light, crisp white to balance out the fiery chiles. Weingut Fred Loimer, Lois, Grüner Veltliner 2010 ($14) has plenty of refreshing acidity, plus a two-pronged hit of citrus aromas and spicy flavors that measure up to the sliders' aromatic lemongrass and galangal. --Scott Jones