Author Notes: My new favorite salad dressing obsession is a mix of mayonnaise, miso, and rice wine vinegar. It takes seconds to put together, it's delicious, and it helps me eat my greens. I began thinking about ways that would allow me to consume more of it a time (short of inhaling it with a straw), and so were born these little pork burgers. It just so happens that they are great with sautéed spinach, too, so I'm still getting my greens! Make the patties into little meatballs for a great hors d'oeuvre, or pop them onto a crusty, halved baguette for a great sandwich. This recipe will leave you with plenty of aioli to spare should you want to steam some broccoli or double the pork patties recipe to deal with the excess. - vvvanessa
- 1 small garlic clove, peeled
- 1 big pinch of sea salt or kosher salt
- 1 large egg yolk at room temperature
- 1/2 cup canola oil
- 1/2 cup extra virgin olive oil
- 1 teaspoon rice wine vinegar or lemon juice
- 3 tablespoons miso paste, preferably red or brown
- freshly ground black pepper
- Using a mortar and pestle, mash the garlic and salt together until it becomes a uniformly textured paste. Set aside.
- Combine the oils into a measuring cup with a spout. Put the egg yolk in a medium-sized bowl, using a ball whisk to break it up a bit. Adding in a few drops of of oil at a time, whisk the yolk and oils together vigorously to create and emulsion. When you've used about half of the oil and the emulsion begins to look like aioli, add in the garlic-salt mixture and the vinegar or lemon juice.
- Continue to add in oil slowly until you reach a thick but loose consistency (you might not need all the oil). Stir in the miso and few grinds of black pepper. Refrigerate covered until ready to use.
- 1 pound ground pork
- 1 large egg white
- 1 clove garlic, peeled and finely minced
- 1 teaspoon fresh ginger, peeled and grated
- 2 tablespoons fresh cilantro leaves, chopped
- 2 scallions, finely minced
- 2 teaspoons soy sauce or tamari
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon ground white pepper
- 1 pound baby spinach, washed and dried
- Combine all the ingredients except the spinach. Mix throroughly. Form 8 small patties.
- Heat a heavy-bottomed skilled over medium-high heat. Cook the patties in batches until cooked through, about 3-5 minutes per side, depending on their thickness. Remove them from the pan and drain them on a newspaper- or paper towel-lined plate.
- When the patties are cooked, drain off all but 1 teaspoon of the fat from the pan. Raise the heat to high and sauté the spinach until the leaves are wilted and most of the liquid has evaporated.
- Divide the spinach onto two plates. Lay 4 patties on each bed of spinach, and top each patty with a generous dollop of aioli. Serve immediately.
- This recipe was entered in the contest for Your Best Use of Aioli