Soy Ginger Pork Patties
with Roasted Broccoli Salad and Chili Peanut Dressing
Why did the pork patties cross the road? To get to the roasted broccoli salad party across the street! Zesty ginger and soy-infused pork patties are seared and served atop a playfully delicious and textural salad of mixed greens, roasted broccoli, crunchy peanuts, and shredded carrots in a piquant chili peanut dressing. It all gets finished with more dressing and scallion greens. Sorry, no more jokes, it’s time to eat!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1.15 ounce
Peanut Butter
(Contains Peanuts)
8 ounce
Broccoli Florets
1 thumb
Ginger
2 unit
Scallions
4 ounce
Mixed Greens
1 ounce
Sweet Thai Chili Sauce
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
5 teaspoon
White Wine Vinegar
1 tablespoon
Sesame Oil
(Contains Sesame)
10 ounce
Ground Pork
1 teaspoon
Garlic Powder
½ ounce
Peanuts
(Contains Peanuts)
4 ounce
Shredded Carrots
Not included in your delivery
2 teaspoon
Cooking Oil
3 tablespoon
Olive Oil
¼ teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 450 degrees. Bring peanut butter to room temperature. Wash and dry produce. • Cut broccoli florets into bite-size pieces if necessary. Peel and mince ginger until you have 1 tsp (2 tsp for 4 servings). Trim and thinly slice scallions, separating whites from greens; mince whites. Roughly chop peanuts.
• Toss broccoli on a baking sheet with a drizzle of oil, a big pinch of salt, and pepper. • Roast on top rack until browned and tender, 12-15 minutes.
• Meanwhile, in a medium bowl, whisk together peanut butter, chili sauce, half the soy sauce (you’ll use the rest in the next step), half the vinegar (all for 4 servings), half the sesame oil (all for 4), and ¼ tsp sugar (½ tsp for 4) until combined. • Slowly whisk in 3 TBSP olive oil (6 TBSP for 4) until smooth. Whisk in 2 tsp warm water (4 tsp for 4) until dressing is smooth. Season with salt and pepper to taste.
• In a second medium bowl, gently combine pork*, ginger, scallion whites, garlic powder, remaining soy sauce, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper. • Form into 6 1½-inch meatballs (12 meatballs for 4). TIP: Rub hands with a little oil first to prevent sticking. • Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs; gently press down with a spatula to form ½-inch-thick patties (TIP: Depending on the size of your pan, you may need to cook in batches.) Cook until browned and cooked through, 2-3 minutes per side.
• In a large bowl, combine mixed greens, broccoli, peanuts, half the carrots (all for 4 servings), and as much dressing as you like (save a spoonful of dressing for serving); toss until thoroughly coated. Taste and season with salt and pepper if desired.
• Divide salad between bowls; top with pork patties. Drizzle patties with remaining dressing. Garnish with scallion greens and serve.
Ground Pork is fully cooked when internal temperature reaches 160°.
