Laotian-Inspired Pork Patties

F&W Editor in Chief Hunter Lewis makes these super-aromatic, pungent patties for his family at least twice a month, and serves them with rice and vegetables like cucumbers or roasted brussels sprouts or carrots for a complete meal. They’re inspired by 2020 F&W Best New Chef Donny Sirisavath’s recipe for Lemongrass Skirt Steak Skewers that Lewis has adapted over the years to make it easy to pull off as a quick weeknight meal at home. 

He mixes the meat with sugar, salt, fish sauce, chopped cilantro, grated ginger, and garlic to make sure it is deeply flavorful and has a sweet and salty balance. Take care to purchase ground pork from a quality butcher or grocer to ensure you get enough fattier meat mixed in with lean for the juiciest results. Broiled, grilled, or seared in a skillet, these versatile patties are a winning dinner option on busy weeknights. 

Notes from the Food & Wine Test Kitchen

A gentle hand is necessary when mixing and forming the patties; overworking can make the cooked meat texture grainy and dry. Very gently mix the meat and aromatics together using your fingertips, rather than a spoon or spatula, so you don’t break down pork too much. 

You will get a nice charbroiled flavor with these patties; however, it’s smart to turn on the kitchen hood or open a window for ventilation — the patties will smoke considerably while they cook under the broiler.

Every oven broiler is different, so make sure to start checking your patties a few minutes before the final cooking time to ensure they don’t overcook and become too dry.

Suggested pairing

Try pairing this flavorful weeknight dinner with a fruit-forward rosé, such as Ev&Em Reserve Rosé.