Grilled Pork Patty Recipe

Combine 1 cup rice vinegar, 1 cup water, 3 tbsp sugar, and 1 tsp salt in a small saucepan. Warm over medium heat and stir just until sugar and salt dissolve; do not boil. Remove from heat and let cool slightly to near room temperature.

Place julienned daikon and carrot in a clean bowl or jar. Pour the vinegar mixture over the vegetables so they are submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (preferably 1–2 hours) until slightly softened and tangy.

Place 1 lb ground pork into a mixing bowl. Add 2 tbsp minced shallot, 2 tbsp minced garlic, 2 tbsp fish sauce, 1 tbsp light soy sauce, 1 tsp sugar, 1 tsp ground white pepper, 1 tsp baking powder, and 2 tbsp chopped cilantro (if using).

Mix gently with your hands or a spoon until ingredients are evenly distributed. Avoid overworking the meat to keep patties tender; mix just until combined.

Divide the mixture into 8 equal portions (about 2 oz each). Shape each portion into a round, flat patty roughly 3–3.5 inches in diameter and about 1/2 inch thick. Slightly indent the center of each patty with your thumb to prevent doming while cooking.

Preheat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). Brush patties lightly with 1 tsp vegetable oil to prevent sticking.

Grill patties 3–4 minutes per side, or until nicely charred and an instant-read thermometer inserted into the center reads 160°F (71°C). Remove and let rest 3 minutes. If using a stovetop pan, cook over medium-high heat without crowding.

In a small bowl or measuring cup, combine 1 cup water and 3 tbsp granulated sugar; stir until sugar dissolves. Add 3 tbsp fish sauce, 2 tbsp rice vinegar, 1 tbsp fresh lime juice, 1 tsp minced garlic, and 1 tsp minced red chili (optional). Taste and adjust: more sugar for sweetness, more fish sauce for saltiness, more lime for brightness.

Chill or let sit at room temperature for 10–15 minutes before serving to allow flavors to meld. Stir again before serving.

Set up an assembly station: a shallow dish of warm water for rice paper, a clean work surface, pickled daikon & carrots, lettuce leaves, mint, cilantro, cucumber sticks, grilled pork patties (warm), and crispy roll pieces.

If using rice paper rounds: briefly immerse one rice paper in warm water (1–2 seconds) until it becomes pliable but not overly soft. Lay it flat on the work surface.

Place 1 lettuce leaf near the bottom third of the wrapper. Top with a few cucumber matchsticks, 2–3 tbsp pickled daikon & carrots (drained), 2 mint leaves, 1 cilantro sprig, and 1 warmed pork patty (you can tear the patty in half for easier rolling if desired). Add a small handful (about 2 tbsp) of crispy roll pieces for texture.

Fold the bottom edge of the wrapper over the filling, fold in both sides snugly, then roll away from you to form a tight roll. Repeat with remaining wrappers and fillings to make 8 rolls.

If using butter lettuce cups instead of rice paper: place a lettuce leaf on a plate, layer cucumber, pickles, herbs, a piece of pork patty, and crispy roll pieces, then eat like a hand-held lettuce wrap.

Garnish rolls with a sprinkle of toasted sesame seeds and sliced scallions if desired. Serve immediately with the sweet rice dipping sauce on the side.