Lemongrass Pork Patties With Vietnamese Dipping Sauce

YIELD: Makes 12 2-inch patties

Ingredients
 
Patties:

• 1 pound ground pork
• 3 large cloves of garlic, minced (about 2 tablespoons)
• 1/4 cup thinly sliced scallion greens (from 3 to 4 scallions)
• 1 stalk lemongrass, tough outer layers removed, lower 6 inches of tender bulb, finely chopped
• 1 tablespoon finely chopped fresh ginger
• 1 1/2 teaspoons fish sauce (such as nuoc mam or nam pla)
• 1 1/2 teaspoons sugar
• 1/2 teaspoon freshly ground black pepper
• 3/4 teaspoon kosher salt

Sauce and assembly:

• 1 1/2 tablespoons rice vinegar, plus more to taste
• 1 tablespoons sugar, plus more to taste
• 1/4 cup water
• 1 tablespoon plus 1 teaspoon fish sauce
• Pinch of crushed red pepper
• 12 lettuce leaves, such as Boston lettuce or iceberg
• Herb sprigs, such as mint, cilantro and Thai basil

Directions
 
For the patties:
1.  In a large bowl, use your hands to mix together all of the ingredients, then form the mixture into twelve 2-inch patties (about 3/4 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm.

2.  Preheat the grill for at least 10 minutes and set it up to grill over moderately high heat. Oil the grates. Grill the patties until brown grill marks form on the bottom, about 4 minutes. Flip the patties, then grill for 3 to 4 minutes longer, until cooked through but still juicy.

For the sauce and assembly:
In a small mixing bowl, whisk the vinegar with the sugar and water. Add the fish sauce, then taste and season with more vinegar or sugar, depending on your taste.

Arrange the lettuce leaves and herb sprigs on a platter. To serve, wrap the pork patties and herb sprigs in lettuce and dip in the sauce.

Recipe: Slow-Cooker Pulled Pork

This 5-ingredient slow-cooker pulled pork recipe recipe is tender, soft, and melts in your mouth. (see: Is pork allowed?)

Hands-on Time: 10 Mins
Total Time: 8 Hours 10 Mins
Yield: Makes 8 to 10 servings

Ingredients

• 2 large sweet onions, cut into 1/2-inch slices 
• 1 (5- to 6-lb.) boneless pork shoulder roast (Boston butt) 
• 2 tablespoons garlic-oregano-red pepper seasoning blend 
• 1 teaspoon kosher salt 
• 1 (10 1/2-oz.) can condensed chicken broth

Directions

1. Place onions in a lightly greased 6-qt. slow cooker. Rub roast with seasoning blend and salt; place roast on onions. Pour broth over roast. Cover and cook on LOW 8 to 10 hours or until meat shreds easily with a fork.

2. Transfer roast to a cutting board or serving platter; shred with 2 forks, removing any large pieces of fat. Remove onions with a slotted spoon, and serve with pork. (Reserve 4 cups shredded pork for Pork Noodle Bowls and Pulled Pork Nachos, if desired.)


Chef's notes

• We tested with McCormick Grill Mates Backyard Brick Oven Seasoning.

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