Spiced Pork Patty Baguette Recipes

Steps:

• Preheat the oven to 300 degrees F. Test your oven with an oven thermometer to be sure it's accurate!
• Score the fat on the pork diagonally with a sharp knife in a crosshatch pattern. With a small paring knife, make a dozen 1/2-inch-deep cuts in the top and sides of the pork to allow the seasonings to permeate the meat.
• Place the garlic, onion, jalapeno, and oregano in a food processor and process until the ingredients are finely chopped. Add the cumin, chile powder, 1 tablespoon salt, and 1 1/2 teaspoons pepper and process for 30 seconds to make a paste. Add the vinegar and olive oil and process to incorporate. Rub the mixture all over the pork, including the sides and the bottom, and place the pork in a large roasting pan, fat side up. Pour 2 cups of the wine into the pan and cover the whole roasting pan tightly with aluminum foil. Roast for 2 1/2 hours, remove the foil, and roast for another 4 to 4 1/2 hours, until the meat is very, very tender when tested with a carving fork. Every 2 hours, add another cup of wine to keep some liquid in the pan.
• Remove the pan from the oven, cover it tightly with aluminum foil, and allow the meat to rest for 15 to 30 minutes. Slice, sprinkle with salt, and serve with lime wedges on the side.

Steps:

• Mix all ingredients, except the oil, in a large bowl and chill for 30 minutes.
• Divide the mixture evenly into 12 portions and shape each one into a flat round pattie.
• Heat the oil (enough to cover the bottom of the non-stick frying pan) over moderate heat for 3-4 minutes on each side, or until cooked through.
• Remove and drain on a paper towel if you wish. Serve hot with dipping sauce or raita.

Steps:

• Heat half the oil in a frying pan and add the sliced onions, the pepper and some seasoning. Cook on a low heat for 15 mins until the pepper is soft and the onions are caramelised.
• Meanwhile, put the chilli flakes, garlic, fennel, mince and grated onion in a bowl. Whizz the bread ends into breadcrumbs and add those, too. Season and mix everything thoroughly. Heat a griddle pan and shape the meat mixture into 12 patties. Rub the patties with the remaining oil and griddle for 3-4 mins each side, or until cooked through.
• Stir the ketchup into the onion mix, heat through, then spoon onto the baguette bottoms. Lay 3 patties on each, scatter with some lamb's lettuce and top with the other half of baguette.

Steps:

• Marinate the minced pork with fish sauce and chili paste. Add the turmeric powder. Add chopped the Kaffir lime leaves and basil leaves.
• Pound to paste, the brown sugar with lemongrass, ginger and galangal; add them to the minced pork, then add an egg, Stir well, marinate for half hour. Scoop with tablespoon and fry with oil. Serve with tomato sauce.

Steps:

• Crumble pork into a large bowl. Sprinkle with seasonings; mix well. Shape into four 3-in. patties., In a large skillet, cook patties over medium heat for 5-6 minutes on each side or until a thermometer reads 160°. Drain on paper towels.

Steps:

• Heat oven to 425°F. Mix seasoned salt, garlic pepper, marjoram and sage in small bowl. Rub mixture over pork. Place pork in shallow roasting pan. Insert meat thermometer so tip is in thickest part of pork. Bake uncovered 20 to 25 minutes or until thermometer reads 155°F. Cover pork with aluminum foil and let stand 10 to 15 minutes until thermometer reads 160°F.
• Meanwhile, reduce oven temperature to 375°F. Place bread slices in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake about 5 minutes or until crisp; cool.
• Cut hot pork into very thin slices (or cool pork if desired). Spread each bread slice with about 1/4 teaspoon mustard. Top each with a thin slice of pork, 1 teaspoon chutney, about 1/2 teaspoon cheese and marjoram leaves.

Steps:

• In a bowl, combine all of the ingredients; mix well. Shape into six patties. Fry in a skillet until meat is browned and cooked through.