Equipment
Ingredients
Pork Patties
- 500 g ground pork, chilled
- 12 g anchovy fillets, finely minced into a paste
- 2 garlic, minced
- 1 lemon, zested and juiced
- 15 g fresh parsley, finely chopped
- 2 g black pepper, freshly ground
Braise and Greens
- 15 ml olive oil
- 250 ml chicken stock, warm
- 300 g swiss chard, prepared
Nutrition (per serving)
Method
In a large mixing bowl, vigorously knead the ground pork, minced anchovies, half of the minced garlic, the lemon zest, chopped parsley, and black pepper. Mix continuously for 1 to 2 minutes until the proteins extract and the mixture becomes notably sticky.
Divide the meat mixture into 8 equal portions. Shape them into flat patties, pressing a slight dimple into the center of each to prevent them from puffing up during cooking.
Heat the olive oil in a large skillet over medium-high heat. Add the pork patties and sear until a deeply golden-brown crust forms on the bottom, about 3 to 4 minutes. Flip the patties.
Immediately add the chicken stock, the remaining minced garlic, and the diced Swiss chard stems to the skillet. Bring the liquid to a gentle simmer, cover with a tight-fitting lid, and cook for 6 to 8 minutes until the patties are cooked through and reach a safe internal temperature of 74°C or 165°F.
Remove the lid and scatter the chopped Swiss chard leaves over the simmering broth. Gently fold the greens into the liquid for 1 to 2 minutes until they are completely wilted. Stir in the reserved lemon juice, remove the skillet from the heat, and serve immediately in shallow bowls.
Chef's Notes
- Anchovies act as a powerful background umami enhancer rather than imparting a direct fishy flavor. By mincing them into a fine paste, they melt seamlessly into the hot pork.
- Working the ground meat until it becomes noticeably tacky is a critical technique when omitting egg or breadcrumb binders. This process relies purely on myosin extraction to keep the patties structurally intact.
- For the best texture and mouthfeel, ensure your ground pork has at least 20 percent fat. Lean pork will dry out and turn chalky, even when braised gently in stock.
- Always separate the Swiss chard stems from the leaves. The robust stems need a head start in the braising liquid to become tender, while the delicate leaves require only a minute of residual heat.
Storage
Refrigerator: 3 days — Store patties and chard together in the braising liquid to retain moisture.
Freezer: 1 month — Freeze in an airtight container with the broth. The chard leaves will lose their texture upon thawing.
Reheating: Gently reheat on the stovetop over low heat with the lid on, ensuring the broth lightly simmers until the patties are warmed through.
