My kids are very picky eaters. I have a hard time getting them to eat meat. It’s fascinating how they are able to swallow everything on their spoons, but spit out the meat. It’s a terrible waste of effort and deliciousness.
I’m not sure why I never thought of it before, but I finally prepared a meat dish that they actually liked. It was Vietnamese Grilled Ground Pork. No bones. No toughness. Just nothing but tender meat that they kids could easily eat. Add delicious Asian flavoring and you got yourself a winner for both children and adults.
In the pictures below, I pan-fried the patties. If you have chance to grill over a charcoal fire, certainly do it! The flavor intensifies 10 folds when grilling.
Vietnamese Grilled Ground Pork Recipe
- 2 lbs ground pork with a good amount of fat
- 2 tablespoons sugar
- 2 tablespoons oyster sauce
- 4 tablespoons fish sauce
- 1 tablespoon pork/chicken seasoning powder
- ¼ cup minced shallots
- 4 large garlic cloves; minced
I have this phobia of having mystery meat in my ground meat. To ensure that never happens, I pick out my meat whole. Then I ask the butcher to grind it up for me. I also take the additional precaution of carefully watching my butcher grinding and bagging the meat that I actually picked out. Call me neurotic, paranoid, whatever. But I do not want to accidentally eat ground baby fetuses. Now that I got that off my chest, lets move onto the rest of the recipe:
- Combine the sugar, oyster sauce, fish sauce, seasoning powder, shallots and garlic in a bowl.
- Incorporate the mixture into the ground pork.
- Let it marinate for at least 30 minutes; overnight in fridge for best results.
- You can either grill or pan fry. I opted to pan fry.
- To pan-fry, coat the bottom of a frying pan with a generous amount of vegetable oil. You may need to add more vegetable after every round of frying.
- Divide the ground pork into even portions by rolling it into balls.
- Flatten the balls into patties.
- Fry each side for about 3 minutes until golden brown.
- Serve with either white rice or vermicelli noodles with prepared fish sauce. Many Vietnamese dishes require prepared fish sauce. I’m not kidding when I say make a large batch and store it in the fridge. Just do it. Click on this Prepared Fish Sauce recipe. You will be glad you did.
- To complete the dish, add in assorted vegetables such as sliced cucumber, tomatoes, lettuce, etc.