Crispy Outside, Juicy Inside Pork Patties (Wanja)
Crispy Outside, Juicy Inside Pork Patties (Wanja)
The Secret Recipe for Crispy Outside, Juicy Inside Pork Patties – A Quick Dish for Kids’ Meals!
I made these pork patties because I was craving something warm and freshly pan-fried. I used to make ‘donggeurangttaeng’ (miniature pork patties) often, but now that my kids are older, they enjoy larger patties, which are also much more convenient to make! It’s always surprising how quickly they grow up. This time, I added some new ingredients that gave the patties a unique flavor. Adding different ingredients and seasonings subtly alters the taste, which is a fascinating aspect of cooking that I truly enjoy. The moment I took a bite, the juices burst in my mouth – it was incredibly delicious and we all enjoyed it so much. As a chilly winter sets in, make these delicious pork patties for a hearty meal for your children. Stay healthy always~ ♡
Main Ingredients- 500g ground pork (preferably with a good fat content)
- 1/4 onion (finely chopped)
- 1/4 carrot (finely chopped)
- 3 eggs (2 for the mixture, 1 for the egg wash)
- 1/4 block firm tofu (water squeezed out thoroughly)
- Pancake mix or flour (for coating)
- 1/2 tsp gardenia powder (for color and subtle flavor, optional)
- Olive oil (or cooking oil, for frying)
Seasoning Ingredients- 1 Tbsp soju (or cooking wine, to remove pork odor)
- 1 Tbsp mirin (or cooking wine, for flavor)
- 1 tsp salt (or soy sauce)
- 1 Tbsp curry powder (for a unique flavor and color)
- 3 Tbsp breadcrumbs (for tenderness and to absorb juices)
- Pinch of black pepper
- 1 Tbsp soju (or cooking wine, to remove pork odor)
- 1 Tbsp mirin (or cooking wine, for flavor)
- 1 tsp salt (or soy sauce)
- 1 Tbsp curry powder (for a unique flavor and color)
- 3 Tbsp breadcrumbs (for tenderness and to absorb juices)
- Pinch of black pepper
Cooking Instructions
Step 1
First, in a bowl, combine the 500g of ground pork with 1 Tbsp soju, 1 Tbsp mirin, 1 tsp salt, 1 Tbsp curry powder, 3 Tbsp breadcrumbs, and a pinch of black pepper. Mix well by hand, kneading gently. Let it rest in the refrigerator for about 10 minutes to allow the flavors to meld.
Step 2
Finely chop the onion and carrot. Squeeze out as much water as possible from the 1/4 block of firm tofu, then crumble it. Add the finely chopped vegetables, crumbled tofu, gardenia powder (if using for color), and 2 eggs to the rested pork mixture. Knead the mixture thoroughly until it becomes sticky and well-combined. If the mixture is too wet, gradually add a little more pancake mix or flour until it reaches a manageable consistency.
Step 3
Take portions of the mixture and shape them into flat, round patties (called ‘Wanja’) with your palms. Aim for a size of about 5-7 cm in diameter, which is perfect for children to eat.
Step 4
Prepare two dishes: one with pancake mix or flour, and another with 1 beaten egg for the egg wash. First, coat each shaped patty evenly with the pancake mix, shaking off any excess. Then, dip each coated patty into the egg wash, ensuring it’s fully covered.
Step 5
Heat a frying pan over medium-low heat and add a generous amount of olive oil or cooking oil. Carefully place the egg-washed patties into the hot oil. Pan-fry them for about 4-5 minutes per side, or until they are golden brown and crispy. Adjust the heat as needed to ensure the inside is cooked through while the outside is perfectly browned.
Step 6
Once cooked, remove the pork patties from the pan and place them on a paper towel-lined plate to drain any excess oil. Arrange them attractively on a serving dish. Enjoy them immediately while they are warm to experience the delightful ‘crispy outside, juicy inside’ texture. These patties are excellent for packed lunches or as a side dish for dinner.
