Ingredients
-
Kimchi Remoulade
-
1 teaspoon grated fresh Ginger
-
½ cup fi nely chopped Spicy Napa Kimchi
-
5 tablespoons Perfect Remoulade
-
Pork Sausage Patties
-
1 pound ground Pork
-
¼ cup red Beetroot
-
1 Garlic
-
1 tablespoon Asian Sesame Oil
-
1 tablespoon Soy Sauce
-
1 teaspoon Fish Sauce
-
1 teaspoon Sorghum
-
½ teaspoon Salt
-
½ teaspoon Sugar
-
¼ teaspoon freshly ground Black Pepper
-
¼ cup Olive Oil
-
4 cups cooked Rice
-
Garnish
-
5 ounces Jicama
-
Fresh Cilantro
Directions
I started to make pork sausage patties to mimic the red pork you see in Chinese restaurants. That red pork generally gets its color from food coloring. In my recipe, grated beets give it both the tantalizing color and a sweetness. These sausage patties are good for more than the rice bowl. They make great appetizers for a party. And the kimchi rémoulade can be used on anything from tacos to crab cakes.
Steps
|
1
Done
|
To make the Kimchi RemouladeMix the ginger with the chopped kimchi in a small bowl. Stir in the rémoulade. Cover with plastic wrap and refrigerate. |
|
2
Done
|
To make the SausagePut the ground pork in a large bowl, add all the remaining ingredients, and, using your hands, mix well. Form into small quarter-size patties and place on a baking sheet. |
|
3
Done
|
Heat a large skillet over medium heat. Add about 1 tablespoon olive oil to the pan. Place only as many patties in the pan as will fit comfortably and fry for 3 minutes on each side, until browned. Transfer to a paper-towel-lined plate to drain the fat. Repeat with the remaining patties, adding more oil as needed. |
|
4
Done
|
To serve, scoop the rice into your rice bowls. Place 2 or 3 pork patties over the rice in each bowl and spoon about a tablespoon of the kimchi rémoulade over the pork. Scatter a few pieces of jicama over the sauce and garnish with a few sprigs of cilantro, if using. Serve immediately with spoons. It is best to mix everything together before enjoying. |
