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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 433 kcal
- Protein
- 27 g
- Carbohydrates
- 8 g
- Fat
- 32 g
- Fiber
- 2 g
- Sugar
- 2 g
- Sodium
- 550 mg
- Saturated Fat
- 10 g
- Monounsaturated Fat
- 15 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 93 mg
- Potassium
- 792 mg
- Calcium
- 82 mg
- Iron
- 3.2 mg
- Magnesium
- 94 mg
- Phosphorus
- 288 mg
- Zinc
- 3.2 mg
- Vitamin A
- 249 mcg
- Vitamin C
- 41 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 2.1 mg
- Vitamin K
- 687 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 0.9 mcg
- Thiamin
- 0.96 mg
- Riboflavin
- 0.38 mg
- Niacin
- 6.4 mg
- Folate
- 25 mcg
- Water
- 171 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Patties crumble or fall apart in the broth
Cause: The raw meat mixture was not kneaded sufficiently to extract the binding protein (myosin).
Fix: Break the meat up completely with a wooden spoon and serve as a rustic pork and anchovy ragu over the chard.
Prevention: Mix the raw ground pork vigorously until it looks cohesive and leaves a sticky residue on the bowl.
Broth is overwhelmingly salty
Cause: High-sodium stock was used alongside the salty anchovies.
Fix: Add a splash of water and an extra squeeze of lemon juice to balance the salinity.
Prevention: Always use low-sodium or unsalted stock when cooking with anchovies or capers.
Cultural Context
Pairing rich meats with bright, acidic ingredients and umami-packed cured fish is a hallmark of Mediterranean coastal cooking. Braising the patties directly in stock is a traditional rustic method that ensures the meat remains exceptionally tender while simultaneously creating a rich, savory broth to dress the accompanying bitter greens.
