Aaahhh, for the first time in a very long time, we have a calm, uneventful weekend planned. I am so excited! I can't wait for Andy, Celia, Charlie and I to hang out and do laundry. You know you're getting older when doing laundry excites you more than going out on a weekend! We started our weekend off with a family dinner of pork loin leftovers. I am happy to say that after making my Pecan Pork Cakes and adding some pork to our baked beans, we are finished with the leftover pork and will be on to new leftover recipes. But first, the recipe for Pecan Pork Cakes. They are delicious! These are very similar to Crab Cakes, but with a sweeter taste and a smoother texture. I topped them with a tangy sauce; the recipe for it will follow the Pecan Pork Cakes' recipe. Hopefully your weekend will be as relaxing and productive as I'm planning on ours being!
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Pecan Pork Cakes
Ingredients:
2 1/2 Cups Chopped Pork
1/4 Cup Cream Cheese
1/2 Cup Pecan Meal*
1/8 Cup Bread Crumbs
2 Eggs
1/2 Tsp Salt
1/2 Tsp Onion Powder
1/4 Tsp Ground Mustard
1/4 Tsp Pepper
1 Pinch of Sugar
Grind chopped pork loin and cream cheese in food processor until smooth. Pour into a separate bowl. Add pecan meal, bread crumbs, and eggs. Mix thoroughly. Add spices and mix again. Heat oil in a frying pan. Form pork into 2" to 2 1/2" patties. Drop patties into oil and fry until golden brown. Flip and fry the other side until both sides are golden brown. Place on a plate with a paper towel, so the oil can drain off. This recipe makes roughly 7 cakes.
*If you do not have pecan meal, simply grind pecans up in your food processor until finely chopped.
Dipping Sauce
Ingedients:
1/8 Cup BBQ Sauce
1/8 Cups Sweet n' Sour Sauce
2 Packs of Soy Sauce (the kind you get with Chinese take-out)
1/2 TBSP Honey
Whisk all ingredients together. Serve with your Pecan Pork Cakes.
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