Watched Chef Ricky’s video of his family’s traditional way to make pork patties, very inspired by the little twist in preparation. Have to try it out even if I don’t have shoulder pork with a fatty rim, used rib eye instead.
The trick is to cut lean meat and fat into small cubes, the lean part slight bigger like 1/2 cm. Take 1/3 out from both and mince well. Mix the minced meat with the cubed ones, should be enough to bind into patties.
Season with salt, pepper, rice wine, cornstarch and water to make sloppy patties. Add some crunchy ingredients for texture, I used gold beetroot from the garden. Rest for an hour for flavour to go in. Either steam for 12 minutes or sear at with lid on until cooked through and golden outside, around 8 minutes.
Without much fat in rib eye, I worry that the patties will be dry, but it turned out well, tasty, juicy meat with texture from the cubed meat. What a great idea.
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