Minced pork is an everyday ingredient I always have on hand to whip up a quick bowl of noodles. But when I have 10 minutes more to spare, I shape it into pork patties to make a burger or serve with rice. Turmeric powder is a recent addition, as I try to inject more herbs and spices into my dishes.
I’m not shy with using minced meat with a bit of fat though, for it makes juicer patties.
I find that Chinkiang vinegar (also known as Zhenjiang vinegar or Chinese black vinegar, available at Asian condiments aisle in supermarkets), used by some hawkers for bar chor mee (minced pork noodles), cuts down on the porkiness of the patties. And Shaoxing Hua Diao Jiu (Chinese cooking wine, also available at supermarkets) gives a subtle sweetness. But if these are not regular condiments in your pantry, they can be omitted.
Feel free to add a bit more turmeric powder to your taste – I used just a little so that the mustardy flavour is not too blatant to my picky kids.
ASIAN PORK PATTIES
500g minced pork
1 tbsp light soya sauce
2 tsp sesame oil
2 tsp Chinkiang vinegar (Chinese black vinegar)
1 tsp Hua Diao Jiu (Chinese cooking wine)
1 tsp turmeric powder
A dash of white pepper
2-4 tbsp vegetable oil, for pan-frying patties
1. Mix all the ingredients together.
2. Shape the mixture into medium-sized patties.
3. Add 2 tbsp oil to a hot pan over medium heat. Pan-fry the patties for about 2 to 3 min each side, until golden brown. I cover the pan while the patties cook, to let the heat cook the insides easily.
4. Add more oil to grease the pan if necessary to fry the second batch of patties.
5. Serve with rice or between burger buns.
Photo by Lim Tsiao Hui