Pork pattie subs


Sometimes, you just want something simple and messy!

Serves 2

2-3 pork chops (depending on size)
Half tsp each chilli powder, paprika, sea salt, black pepper
Small garlic clove, crushed
Splash of teriyaki sauce or dark soy sauce
Tbsp tomato purée
Onion salt

Ciabatta rolls
Few leaves of Little Gem lettuce
Sliced peppers and onions
Sriracha sauce
Lemon juice

Cut the chops into chunks and remove the sinews and most of the fat. Blitz them in food processor or blender until they resemble mince. You could, of course, just buy pork mince. I don’t, as I like to control the amount of fat that goes into it. Mix all the other ingredients into the pork and combine very well. Fingers are the best option, so dig in. Shape the mince into small patties, pulling golf ball sized chunks and flattening them out. Coat each patty in flour, and put a light sprinkle of onion salt on each side. The onion salt seems to add a nice crust to the patties when you fry them. Let them rest in the fridge for at least a half hour. I don’t bring them back to room temperature before I cook them, they hold their shape better if you start from cold.

In the meantime, slice up the peppers and onion. Mix a few squirts of Scriracha, and a tbsp lemon juice into the mayo (approx 2tbsps) and stir well.

Fry the patties in oil for approx 10 mins turning once, until fully cooked. Set aside and keep warm while you quickly fry the peppers and onions in the same pan. If you want, throw in a few squirts of the Scriracha for more heat.


To assemble, toast then halve the rolls. Spread some of the spicy mayo on the top and bottom of each roll. Place your lettuce leaves on the bottom, place the patties on top and spread the veg over. Then try eating it without getting it all over your face and hands! Enjoy!



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