Transformation.
This past autumn, when visiting my friends Linda and Chuck in Philadelphia, Linda made an appetizer for a small dinner party — a recipe she got from The NY Times website. Everyone liked it a lot; I liked it so much that I wanted to take the recipe to the next level and transform it from appetizer to main course.
After a bit of tweaking — using pork instead of turkey, flattening the meatballs to patties, cutting the glaze in half, adding an extra ingredient or two, and coming up with a nice plating — I am thrilled with the results. For the best texture and flavor, don’t buy the leanest ground pork, or the patties will be dry and the overall flavor will not be as good.
~ David
Pork Patties with Soy-Mirin-Ginger Glaze
Mix together the sugar, water, soy sauce, mirin, ginger, coriander and freshly ground white pepper in a small skillet or saucepan and bring to a boil. Reduce the heat and simmer briskly, stirring occasionally, for 15 to 18 minutes, depending on the heat, until syrupy. Add the vinegar and orange juice; stir and cook 1 minute longer. Remove from the heat and set aside.
In a large bowl, mix together the pork, scallions, cilantro, egg, 2 tablespoons sesame oil, soy sauce, and freshly ground white pepper. Chill for 30 minutes. Roll into balls — about 1 1/2 tablespoons each — then flatten to patties. You should get about 20.
In a large skillet over medium heat, add 2 teaspoons vegetable oil and 2 teaspoons sesame oil. Add the tatsoi leaves and cook, tossing, until gently wilted. Lower heat until ready to serve.
Put a large nonstick skillet on medium-high heat; when hot, cover the bottom with vegetable oil. Place patties in the skillet and cook, turning once, until browned and cooked inside, about 2 minutes per side. If your pan isn’t large enough to cook all the patties at once, do it in two batches. Remove from the pan and set on paper towels to drain.
Divide the tatsoi among four serving bowls and sprinkle with sesame seeds. Place five patties in each bowl, drizzle with sauce, and top with cilantro leaves and sliced scallions.
Serves 4.
Note: serve with some steamed rice or a mixture of rice and quinoa, if desired. Instead of tatsoi or bok choi, try using sautéed broccolini or broccoli.
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Eha Carr
February 21, 2026 at 4:38 amWe all have different tastes and enjoy differing flavours . . . but for me these pork patties must be one of the best recipes and suggestions I have ever seen on your posts. A tad different to how I make them – methinks with the advantage very much on your side . . . Just love the unusual floral and colour interplay in the background also . . .
David Scott Allen
February 21, 2026 at 9:32 amThank you so much, Eha — this is one of my recent favorites and, as long as our rancher has the pork, we have these quite regularly.
angiesrecipes
February 21, 2026 at 5:06 amThis is something I would totally enjoy too. Do you think the sauce would go with beef patties too?
David Scott Allen
February 21, 2026 at 9:31 amThe sauce would go perfectly with beef, Angie!
Mad Dog
February 21, 2026 at 5:58 amI think you made the dish by using pork instead of turkey, the patties look delicious!
I’m totally with you on, “don’t buy the leanest ground pork” (…and beef) – lean mince needs additional fat or oli to stop it becoming dry, so taking it out to start with is counter productive!
David Scott Allen
February 21, 2026 at 9:25 amWell-marbled meat is the only way to go! Yes, the pork is perfect for this.
Mimi Rippee
February 21, 2026 at 8:23 amWow!!! These sound incredible. Now I have to look up tatsoi…
David Scott Allen
February 21, 2026 at 9:24 amThanks Mimi — they are really good!
Barb
February 21, 2026 at 8:38 amI agree that ground pork is definitely an upgrade to a recipe to replace any ground poultry! Fat equals flavor! I suspect it’s the glaze that really makes this recipe though. The NY Times should have consulted you!
David Scott Allen
February 21, 2026 at 9:24 amThank you, Barb. But I’m sure that I am the nemesis of the New York Times! The poor made a huge difference, and we make these often.
Michael Kelley
February 21, 2026 at 9:01 amI make the same recipe except instead of pork I use a combination of beef, pork and veal. I mix in some breadcrumbs and eggs and make them into ‘balls’ rather than flatten them out. Then I fry them. Instead of a soy-mirin-ginger glaze I created a tomato ‘sauce’ and instead of rice, quinoa or bok choy I pair the balls with boiled noodles that I coat in the sauce. I throw parmesan cheese on the top (only the best – Kraft!) Enjoy!
David Scott Allen
February 21, 2026 at 9:20 amHaha — best laugh I’ll have today. Spaghetti and meatballs 1, pork patties 0. Thanks Michael. It’s great to hear from you!
Sherry M
February 21, 2026 at 6:04 pmthis looks delicious David. We don’t eat pork (those poor wee piggies) but the original idea of using turkey sounds marvellous!
sherry
David Scott Allen
February 23, 2026 at 8:45 amYes, Sherry, you have mentioned many times that you don’t eat pork. I respect your feelings and want you to know you needn’t read my pork posts! I won’t be offended.
Ronit Penso
February 21, 2026 at 7:20 pmDavid it was interesting to read about your tweaking process with the original recipe. The result is definitely my kind of patties, so full of flavors and aroma. Tatsoi leaves are new to me. They look intriguing. I’ll start looking for them. 🙂
David Scott Allen
February 23, 2026 at 8:43 amThe changes were subtle but, in the end Ronit, they made a big difference. ANd they were delicious! I hope you find the tatsoi.
FEL!X
February 21, 2026 at 8:57 pmMost people probably have their favorite recipe for meatballs.
I like your glaze and will use it next time!
David Scott Allen
February 23, 2026 at 8:42 amThanks, Felix. I really liked all the green in the meatballs which made them very different from others — they were more like a dumpling filling than a meatball!
Marcelle
February 22, 2026 at 7:22 amThese pork patties look delicious and so flavorful, David. Gorgeous pictures too!! I have never heard of tatsoi, but baby bok choi I can find 🙂
David Scott Allen
February 23, 2026 at 8:41 amI hadn’t heard of tatsoi, either, Marcelle — I just found it at the market and needed to try it!
Jean | DelightfulRepast.com (PS new post)
February 22, 2026 at 10:16 amDavid, this looks fabulous! And thank you for taking it from appetizer to main dish. I only occasionally need appetizers, but I need main dishes every day!
David Scott Allen
February 23, 2026 at 8:39 amThanks, Jean — I agree — I need more main courses. I only do appetizers/hors d’œuvres for special occasions and, even then, I try to make them as simple as possible.
Jeff the Chef
February 23, 2026 at 7:46 pmDavid, this looks absolutely wonderful, and I love pork. At first glance, it’s a long ingredient list … but I think I have most of these things in the fridge or pantry. I think I’d enjoy this immensely.
David Scott Allen
February 27, 2026 at 9:29 amIt’s funny, Jeff. When you said “long ingredient list” I though, no… it’s short. But I just looked and it IS long! But, for me, I have most everything on hand os the list felt short. I hope you try it and like it!
valentina
February 23, 2026 at 10:49 pmYou made it your own in the most delicious way! These are all ingredients I try to have on hand, and I live near a couple great Asian markets. The Asian greens are so beautiful next to the pork. 🙂 ~Valentina
David Scott Allen
February 27, 2026 at 9:25 amThanks, Valentina. My friend who made the recipe said that the greens really make the recipe. I am glad I added them! I hope you can find tatsoi — it is really so good,
Ben | Havocinthekitchen
February 25, 2026 at 2:24 pmThese pork patties look so tasty. I love the soy, mirin, and ginger glaze – such a great flavour combination. Simple and full of character.
David Scott Allen
February 27, 2026 at 9:23 amThanks, Ben — a friend made the recipe the other night and said almost exactly what you did. She loved the recipe.
Frank | Memorie di Angelina
February 27, 2026 at 1:58 pmYou’re making me hungry, David! I could probably eat a whole bowl of these and if this were an appetizer I’d ruin my appetite for the main course..
David Scott Allen
February 28, 2026 at 9:36 amIsn’t that the point of our work, Frank? To make people hungry? I know that we can eat the entire recipe on one sitting so we carefully put some away for the next day’s lunch. They do disappear quickly!
2pots2cook
March 4, 2026 at 4:52 amLove your patties. I looked for tatsoi description and it seems bok choy is great substitute…. do you agree ?
David Scott Allen
March 4, 2026 at 7:45 amBok choy is a great substitute for the tatsoi. Friedns who have made the recipe used bok choy and loved it.
CC
March 6, 2026 at 11:49 pmOMG, yum!! What great way to use ground pork, and you already know, it’s my favorite meat, by far! The plating looks so inviting, I would love to dive in right now (and it’s late at night!)
David Scott Allen
March 9, 2026 at 11:11 amThanks, Christina — all you need to do is leave off the cilantro — maybe use Thai basil or mont instead!