Chiang Mai Pork Patties

Ingredients

• 15  boston lettuce leaves 
• 14 cups cilantro leaves fresh finely chopped
• 0.7 cup cilantro leaves fresh
• 0.7 cup mint leaves fresh
• 1 tablespoon galangal fresh minced peeled
• 3  garlic cloves minced
• 1.3 pounds ground pork 
• 2 tablespoons kaffir lime leaves minced thinly sliced
• 2 tablespoons lemongrass fresh minced peeled
• 10  lime wedges 
• 0.8 teaspoon salt 
• 0.5 cup shallots coarsely chopped
• 3  thai bird chiles fresh red minced

Equipment

• food processor
• bowl
• grill pan

Directions

1. Combine pork and salt in a medium bowl; toss to combine.
2. Place shallots in a food processor, and pulse until finely chopped.
3. Add chopped cilantro and next 5 ingredients (through chiles); process until mixture is finely chopped.
4. Add pork mixture; pulse 5 times or until mixture is well combined.
5. Using wet hands, shape mixture into 15 (1-inch-thick) patties (about 2 tablespoons per patty).
6. Heat a large grill pan over high heat.
7. Add half of the pork patties. Cook for 5 minutes on each side or until done. Repeat the procedure with remaining patties. Arrange 3 lettuce leaves and 3 pork patties on each of 5 plates, and serve each serving with about 1/4 cup herbs and 2 lime wedges.
8. Wine Notes: Try a light, crisp white to balance out the fiery chiles. Weingut Fred Loimer, Lois, Grner Veltliner 2010 ($1
9. has plenty of refreshing acidity, plus a two-pronged hit of citrus aromas and spicy flavors that measure up to the sliders' aromatic lemongrass and galangal. --Scott Jones