Pork Skirt Recipe

Prepare aromatics

Finely dice 1/2 cup yellow onion and mince garlic and ginger. Slice green onions thinly. Place aromatics in a bowl and let sit 5 minutes to soften flavors.

Mix meat and binders

In a large bowl combine 1 lb ground pork, 0.5 lb finely minced pork skirt (or shoulder), the softened aromatics, 1 egg, 1/2 cup panko breadcrumbs, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp kosher salt and 1/2 tsp black pepper. Use your hands to gently but thoroughly mix until ingredients are evenly distributed. Do not overwork — stop when mixture holds together.

Form patties

Divide the mixture into 8 equal portions (about 3 oz / 85 g each) and form into slightly flattened round patties about 3 inches in diameter and 1/2 inch thick. Make a slight depression in the center of each patty with your thumb to prevent doming during cooking.

Chill (optional but recommended)

Place formed patties on a tray and chill in the refrigerator for 15–20 minutes to help them hold shape while cooking.

Pan-fry patties

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbsp neutral oil and swirl to coat. When the oil shimmers, add patties in a single layer without crowding (work in batches if needed). Cook 3–4 minutes on the first side until a deep golden brown crust forms. Flip and cook 3–4 minutes on the second side until cooked through (internal temperature 160°F / 71°C). If using thicker patties, cover the pan for 1–2 minutes after flipping to ensure doneness.

While patties cook, whisk together 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp brown sugar, 1 tsp minced garlic and 1 tsp sesame oil in a small bowl until smooth. In a separate small cup, dissolve 1 tsp cornstarch into 2 tbsp water to make a slurry.

When patties are nearly done, transfer any pan drippings (about 1 tbsp) back to the skillet over medium heat and pour in the prepared sauce. Stir and bring to a gentle simmer, then add the cornstarch slurry and simmer for 30–60 seconds until the sauce thickens and becomes glossy. Taste and adjust sweetness or salt with additional honey or soy sauce if desired.

Return the cooked patties to the skillet and spoon the glaze over them, turning each patty to coat both sides. Cook for 30–60 seconds more to let the glaze set on the patties.

Transfer glazed patties to a serving platter. Sprinkle with 1 tsp toasted sesame seeds and 2 tbsp sliced green onions. Serve hot with lime or lemon wedges on the side for a bright squeeze if desired. These patties pair well with steamed rice, lettuce leaves for wrapping, or a simple cucumber salad.