Soy Ginger Pork Patties
with Roasted Broccoli Salad and Chili Peanut Dressing
- Soy
- Wheat
- Sesame
- Peanuts
Why did the pork patties cross the road? To get to the roasted broccoli salad party across the street! Zesty ginger and soy-infused pork patties are seared and served atop a playfully delicious and textural salad of mixed greens, roasted broccoli, crunchy peanuts, and shredded carrots in a piquant chili peanut dressing. It all gets finished with more dressing and scallion greens. Sorry, no more jokes, it’s time to eat!
Ingredients
2 ounce
Shredded Carrots
1 ounce
Sweet Thai Chili Sauce
8 ounce
Broccoli
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
2.5 teaspoon
White Wine Vinegar
½ tablespoon
Sesame Oil
(Contains: Sesame)
1 unit
Peanut Butter
(Contains: Peanuts)
10 ounce
Ground Pork
2 unit
Scallions
4 ounce
Mixed Greens
1 teaspoon
Garlic Powder
½ thumb
Ginger
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
teaspoon (tsp)
Salt
¼ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Bring peanut butter to room temperature. Wash and dry produce. • Cut broccoli florets into bite-size pieces if necessary. Peel and mince ginger until you have 1 tsp (2 tsp for 4 servings). Trim and thinly slice scallions, separating whites from greens; mince whites. Roughly chop peanuts.
• Toss broccoli on a baking sheet with a drizzle of oil, a big pinch of salt, and pepper. • Roast on top rack until browned and tender, 12-15 minutes.
• Meanwhile, in a medium bowl, whisk together peanut butter, chili sauce, half the soy sauce (you’ll use the rest in the next step), half the vinegar (all for 4 servings), half the sesame oil (all for 4), and ¼ tsp sugar (½ tsp for 4) until combined. • Slowly whisk in 3 TBSP olive oil (6 TBSP for 4) until smooth. Whisk in 2 tsp warm water (4 tsp for 4) until dressing is smooth. Season with salt and pepper to taste.
• In a second medium bowl, gently combine pork*, ginger, scallion whites, garlic powder, remaining soy sauce, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper. • Form into 6 1½-inch meatballs (12 meatballs for 4). TIP: Rub hands with a little oil first to prevent sticking. • Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs; gently press down with a spatula to form ½-inch-thick patties (TIP: Depending on the size of your pan, you may need to cook in batches.) Cook until browned and cooked through, 2-3 minutes per side.
• In a large bowl, combine mixed greens, broccoli, peanuts, half the carrots (all for 4 servings), and as much dressing as you like (save a spoonful of dressing for serving); toss until thoroughly coated. Taste and season with salt and pepper if desired.
• Divide salad between bowls; top with pork patties. Drizzle patties with remaining dressing. Garnish with scallion greens and serve.
Ground Pork is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The chili peanut dressing is the star of this dish — bold, savory, and deeply satisfying when it all comes together 🥜.
- Ease of prep: Quick and straightforward overall; just be sure to add the ginger to the pork mixture early, as it's easy to miss that step mid-cook.
- Suggestions: Ease up on the added salt in the pork mixture — the soy sauce brings plenty; some also found halving the soy sauce kept the dish from tasting too salty. If you love the dressing, consider doubling it, as a few reviewers felt there wasn't quite enough.
- Leftovers: The salad doesn't hold up well dressed overnight, so save extra dressing on the side and toss just before eating the next day.
