Pork Cakes

These pork cakes are delicious served with fresh vegetables and a spicy Thai dressing.

Serves: 4Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium

Serves: 4

Ingredients

  • 4 fresh red or green Thai chilies, minced
  • 4 cloves garlic, minced
  • 4 Tbsp. fish sauce, divided
  • ¼ cup lime juice
  • 1 Tbsp. plus 1 tsp. sugar, divided
  • 1 tsp. honey
  • 1 lb. ground pork
  • 1 medium onion, peeled and diced
  • 2 large eggs
  • 1 Tbsp. chopped coriander roots or stem
  • 2 Tbsp. light soy sauce
  • 1 Tbsp. rice flour
  • 1 Tbsp. tapioca flour
  • ⅛ tsp. salt
  • 1 tsp. ground black pepper
  • 3 cups vegetable oil
  • 4 large lettuce leaves
  • ½ cup julienned red bell pepper
  • ½ cup julienned scallions

Directions

  • To make the dressing, crush the chilies and garlic with a mortar and pestle into a coarse paste. Add 3 tablespoons fish sauce, lime juice, 1 teaspoon sugar, and honey to the chili and garlic paste. Alternatively, put all ingredients in a food processor or blender and blend until chilies and garlic are chopped into small pieces, about 10 seconds. Set aside.
  • Combine ground pork, diced onion, eggs, coriander roots or stems, soy sauce, remaining 1 tablespoon fish sauce, remaining 1 tablespoon sugar, rice flour, tapioca flour and salt in a mixing bowl. Mix well with hands or spatula.
  • Roll the mixture into 4 balls and flatten.
  • In a large frying pan, deep-fry the cakes for 4 minutes in vegetable oil that has been heated to 350°F. Remove and drain on paper towels. Place each pork cake in a leaf of lettuce and top with bell pepper and scallions. Serve with the dressing.

Recipe Information

Serves: 4

Ingredients

  • 4 fresh red or green Thai chilies, minced
  • 4 cloves garlic, minced
  • 4 Tbsp. fish sauce, divided
  • ¼ cup lime juice
  • 1 Tbsp. plus 1 tsp. sugar, divided
  • 1 tsp. honey
  • 1 lb. ground pork
  • 1 medium onion, peeled and diced
  • 2 large eggs
  • 1 Tbsp. chopped coriander roots or stem
  • 2 Tbsp. light soy sauce
  • 1 Tbsp. rice flour
  • 1 Tbsp. tapioca flour
  • ⅛ tsp. salt
  • 1 tsp. ground black pepper
  • 3 cups vegetable oil
  • 4 large lettuce leaves
  • ½ cup julienned red bell pepper
  • ½ cup julienned scallions

Directions

  • To make the dressing, crush the chilies and garlic with a mortar and pestle into a coarse paste. Add 3 tablespoons fish sauce, lime juice, 1 teaspoon sugar, and honey to the chili and garlic paste. Alternatively, put all ingredients in a food processor or blender and blend until chilies and garlic are chopped into small pieces, about 10 seconds. Set aside.
  • Combine ground pork, diced onion, eggs, coriander roots or stems, soy sauce, remaining 1 tablespoon fish sauce, remaining 1 tablespoon sugar, rice flour, tapioca flour and salt in a mixing bowl. Mix well with hands or spatula.
  • Roll the mixture into 4 balls and flatten.
  • In a large frying pan, deep-fry the cakes for 4 minutes in vegetable oil that has been heated to 350°F. Remove and drain on paper towels. Place each pork cake in a leaf of lettuce and top with bell pepper and scallions. Serve with the dressing.

Nutrition Information

Nutrition Information
Amount per serving
Calories540
Total Fat37g
Saturated Fat8g
Cholesterol170mg
Sodium1830mg
Total Carbohydrate27g
Dietary Fiber3g
Sugars15g
Protein28g