Studded with heady aromatics, these super-fragrant patties make a great appetizer:
Trim and discard any skin from pork shoulder and fatback; cut into 3- x 3/4-inch strips. Toss pork strips with scallion mixture; cover and chill at least 1 hour and up to 24 hours. Follow theseShape ground pork mixture into 12 patties. Heat oil in a large skillet over medium.
Working in batches, cook patties until well browned and no longer pink in center, about 3 minutes per side. Remove from skillet; let rest 5 minutes.Stack 2 lettuce leaves to form a cup; repeat with remaining leaves. Place 2 patties in each lettuce cup with matchstick carrots, mint, cilantro, andIf asking your butcher to grind meat, substitute 1 1/4 pounds 70% lean ground pork for pork shoulder and fatback.
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