Crispy Pork Delight

This was basically a leftover with meat dish, but turned out so well, I had to write it down. All of the ingredients except the rice, sauces and oil are local.

Serves 3-4

Ingredients:
1 lb. ground pork (I used coarsely ground)
2/3 c. cooked short grain brown rice (Short grain makes a difference, but you could use long.)
1 egg
1/2 c. minced leek
3 T soy sauce
1 t mirin
enough vegetable oil to cover pan about 1/8 in. deep

Directions:

1. In a large bowl, combine the port and rice. I use my hands for this. Messy but effective.
2. Add the egg and combine that in as well.
3. Add the leek, soy, and mirin. Add some salt and pepper (few shakes each) and combine.
4. Make small patties from the mixture--about 2 in. across and about 1/3 in. thick is good, but any shape will do.
5. Heat oil in pan to almost smoking. Add patties and fry until crispy on one side. Flip and cook the other side until crispy. Take one out and break it in half to check for doneness. If at all pink, flip again and cook another minute or so.

This dish is great with some local cabbage sliced up and dressed with a simple Balsamic vinaigrette. If you have some baked sweet potatoes, that's a great complement as well.

--JAH