PERKY, PUNCHY, PORK AND PINEAPPLE PATTIES (Try saying that one fast)

pork patties

Yummy lower fat, crunchy pork burgers with a deliciously sweet and tangy sauce. An added little sweet surprise of fresh pineapple running through the middle makes them a truly mouthwatering delight.  You will just want to dive into the sauce.  Just one piece of advice, careful not to burn your mouth as you won’t want to wait for them to cool down before getting your greedy chops around them haha.  

INGREDIENTS

For the patties

1 small piece of fillet of pork, sinew removed

1 thumb sized piece of ginger, pealed

1/2 – 1 red chilli to taste

2-3 spring onions

A few chunks of fresh pineapple

A dash of oyster sauce (Gluten free if required)

2 tsp low salt soy sauce or gluten free tamari

Small splash of rice wine

2 drops of sesame oil

White pepper, to taste

Panko breadcrumbs

Cornflour

1 egg beaten

 For the Sauce

150g (apprx) Fresh or tinned pineapple and half a ripe mango

Thumb sized piece of ginger

1 garlic clove

1 red onion

2 tablespoons of passata

2 tablespoons Worcester Sauce

2 tablespoons low salt soy sauce or gluten free tamari

A couple of drops of sesame oil

1 -2 tablespoons Chinese rice vinegar

White pepper to taste

METHOD

Put the ginger, garlic, chilli and spring onions into a food processor and blitz to fine pieces (or finely chop)

Add the pork and the sauces for the pork and blitz again but not too fine as it needs a bit of texture.  N.B. you may need less liquid depending on the amount of sauce as you don’t want them to be too wet.

Dice the pineapple and add to the mixture and then divide it into 5-6 patties.

On separate plates put a beaten egg, some cornflour and some breadcrumbs.  Japanese Panko breadcrumbs work great as they are extra crunchy.

With wet hands dip the patties first into the cornflour, then into the egg and finally coat with the breadcrumbs. Place in the fridge to firm up for at least 20 minutes.

Preheat oven to 180 °C/gas mark 4

Heat a splash of oil in a good non stick frying pan and add the patties taking care not to overcrowd the pan.

Fry on both sides to get a golden coating and the place in the oven either straight in the pan or on greaseproof paper.  Cook for approx. 20 minutes or until cooked through and crunchy and golden.

Sauce

In the meantime place all of the ingredients in a blender and blitz until smooth.  Adjust seasonings to preferred taste.

Add the sauce to a hot pan and reduce to intensify the luscious fresh flavours.

Serve alongside the delicious patties, yum!

 

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