Combine pork and salt in a medium bowl; toss to combine.
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.
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
everyone I've made these for has loved them -- I used chili garlic sauce or sometimes sweet chili sauce instead of the thai chilies, paste versions of lemongrass and ginger, and I don't bother with the salt. (note the recipe says 14 cups of cilantro, but it should be 1/4 cup). I've also tried them with garlic scapes, ground turkey and ground chicken and they have all come out great. I think it helps to give them a good char in the grill pan too.
My family and I love these. I've made them several times and am bringing them to a potluck. The fresh mint and a little squeeze of lime juice add a delicious finish to the sliders.
Some adjustments I made: omitted the salt, used 4 cups of cilantro (not 14), used mild red chilis, ginger instead of galangal, and lemon grass paste.
I've also replaced the meat with chickpeas for a meatless dish, which was delicious.
I used a little more than the amounts the recipe called for, and the patties came out pretty flavorful. I would double the ingredients (except the pork) next time. A sauce would be a good complement. I squeezed lime juice and added some sriracha.