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For Aromatic Lemongrass Patties
Lean boneless pork shoulder - 0.5 lb
Thinly-sliced shallots - 0.5 cup
Lemongrass, minced and trimmed - 3 Tablespoons
Coarse salt - 0.25 teaspoon
For Salad
Aromatic Lemongrass Patties - 6, sliced (each slice 1/4-inch thick)
Freshly-squeezed lime juice - 3 Tablespoons
Asian fish sauce - 2 Tablespoons
Bird chillies with seeds - 3 to 5, chopped
Shallots - 2, thinly sliced
Fresh cilantro leaves - 0.5 cup
Romaine leaves - as needed for serving
Finely-chopped fresh mint - as needed for serving
Cucumber slices - as needed for serving
Lime wedges - as needed for serving
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For the Aromatic Lemongrass Patties
Trim pork of most fat, and slice into thin pieces. Transfer to a food processor; add shallots, lemongrass, salt, and pepper, and process until an even mixture is obtained (approx 30 sec). Transfer to a bowl. Alternately, use a cleaver to finely chop pork, first in one direction and then in the other, then fold the meat over on itself, and chop again until smooth, discarding any fat or connective tissue. Add shallots and lemongrass, and continue mincing until mixture is smooth, then transfer to a bowl. Working with wet hands, pick up 2 Tablespoons of the pork mixture, and shape it into a flat patty, 2 to 3 inches in diameter. Transfer patty to a parchment-lined baking sheet. Repeat with remaining mixture; do not stack the patties. Heat a large, heavy skillet over medium-high heat. If necessary, rub lightly with an oiled paper towel, and add the patties. Lower heat to medium, and cook until golden on first side, then turn and cook until golden and cooked through , for further 3 to 4 minutes. As the patties cook, use a spatula to flatten them against the hot surface.
Yields: 6 to 8 patties
For the Salad
Place the sliced patties in a medium bowl. Add lime juice, fish sauce, and chillies. Toss to combine. Stir in the shallots and cilantro. Line platter with lettuce. Top with salad. Garnish with mint, cucumber, and lime wedges.
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