Chiang Mai Pork Patties

Chiang Mai Pork Patties Recipe
Photo: John Autry
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.

Yield:

Serves 5

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 25 Minutes

Nutritional 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

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

Preparation

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.

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

Note:

Naomi Duguid,

November 2011
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