5 Spice Pork Patties | RV Cooking & Healthy RV Recipes #37

What's up guys? It's Kris with Irene Iron Fitness, and today I'm going to show you how I make my five spice pork patties. Keep watching. Welcome back to another episode of Healthy RV Cooking. Today I'm going to share with you my five spice pork patty recipe, which I love to have prepped on hand for breakfasts specifically. Now, I love to do my meat preparations in bulk, so anytime I'm cooking a protein, I cook a bunch of it so that I can cook once, eat twice at least. In today's episode, we're actually boondocking at Snyder Hill, which is southwest Tucson area, and I'm going to share a couple tricks and tips for when you're boondocking, because there are definitely limitations on things like water and trash. Being in a class B RV, Aaron and I are extremely limited on trash space. You know, it doesn't take long to fill up some trash bags, even when you're being super mindful of it. So anything that you can do to reduce that is helpful. And that starts with us at the grocery store. Costco and Sam's Club is where we do most of our shopping, and in the parking lot, I will do anything possible to transfer out of the original packaging and put it into a condensed format. For example, I buy turkey in these big packages, which is kind of excessive. So what I like to do at the store is transfer it down into small. I can fit a lot more into my fridge, and then I don't get stuck with bulky waste while we're trying to minimize waste. So this is a huge tip that I always practice, and I encourage you to try it out. See if you can save some space that way. If you're new here, my name's Christine. I'm a certified personal trainer and a nutrition coach. I help people online, 100% online, so no matter where you are, I can help you reach your goals. And consider subscribing if you're into the content such as healthy eating, fitness on the road, healthy lifestyle, and RV content, and some travel. So back to the recipe at hand, we are doing the Five Spice Pork Patties. We are using Chinese Five Spice, which you can find readily at most grocery stores in the international aisle, and it's pretty cheap, about three or four bucks for this bottle. There are different blends of ingredients in the Five Spice. This one has fennel seed, star anise, ginger, cloves, and cinnamon, and I love it. It's a really just like robust fragrant spice mix. If you're looking to expand your spice mixes, this is a good one to use for things like spice rubs and marinades on meats. It's going to be a really simple recipe. This thing comes together super quick. With these sausages, I do use them in breakfasts, so stay tuned because in a week or two, I'll be posting a recipe that actually uses these prepped sausages patties so that you can incorporate them into your meals. Normally for this recipe, I call the use all pork. I like to do a lean pork, which sometimes can be hard to find. I find lean pork a lot at Stater Brothers in California, but there's a lot of regions and grocery stores that don't carry lean pork. For example, last time I went shopping, I found ground pork, but it's not lean. This has roughly 24 grams of fat per four ounce serving. I try to keep my fat content in a meat serving between the 9, 13, 14 grams per serving at a max. I don't get weird about it, but I like to keep the leanness level down. So what I'm going to do today is I'm going to cut it down and mix it with this ground turkey. That's going to help bring the fat level more neutralized, and also it's going to allow me to make a double batch, which I would love to do because a pound of meat doesn't really go very far into the week. And if you're going to spend time cooking it, you might as well spend the same amount of time to create double the amount so that your prep is reduced. Another tip when you do transfer from original packaging is save the little nutrition info if you can. You might be curious to refer back to the nutrition contents if that doesn't really matter to you. Another good reason that you might want to refer to it is a sell-by or freeze-by date so that you can monitor what's in your fridge. If you're getting close to this date and you haven't used it yet, make sure you cook it. You don't have to eat it, but use it up. Minimize waste. One great thing about having a tiny 3.1 size fridge is we never let food waste. So first things first, I'm going to start by combining the turkey and the pork. I'm going to mix it up really, really well. Another tip that I want to point out is that I use powder-free gloves when I'm boondocking and handling raw meat in this fashion because it gets your hands so gooey. So that's another good reason to double up your recipe so that you minimize your glove usage. It saves on the plastic and it saves on the waste. I have the meat combined now, so all we need to do in is add in the seasoning, mix it up, and then form it into two-ounce patties. Next, get your skillet. I'm using an 11-inch. Use a large like 11-inch, 12-inch, whatever you have. Non-stick. I'm using my scan pan, which I'm obsessed with. I recently got it and it is awesome. It's like commercial quality non-stick surface. I barely need to use any oil and I love it. I'll put the link for it below. If you're interested in a new pan, I would definitely check it out. And anytime I can omit oil from my pans, I definitely will because the oil racks up quickly. If you are using oil, make sure you just measure it out when you're using it. Just a half teaspoon or a teaspoon, as little as possible to get the job done. So this is heating up over medium-high heat. I'm going to form two-ounce patties. And because this is such a sticky mixture, I'm just going to drop them straight into the pan as I go. So I just do a little small patty. Remember where you start. So a good tip is by the handle and then moving clockwise. That way you know which patties are on first so you can remember how to flip them, how to pull them off so that they cook evenly as you're placing them in different orders. And I do love to use my scale anytime I'm portioning out patties or meatballs or burgers, anything like that, just so that it is an equal portion. They cook evenly. They look similar in size. They present more beautifully. And you always want to think about presentation. And these are great grab-and-go's so that when you're grabbing a patty, you know exactly how much you're getting. And as soon as that hits the pan, you smell the five-spice. You smell the cinnamon. You smell the fennel. And it just, like, it smells so good. I have my first round in the pan. Be careful not to overcrowd it. And keep your eye on it. If the heat is too high, you will burn it before it cooks evenly. So what I watch for on these is I just watch the sides. You can see when it starts to cook through about halfway up. And that's when I flip it. And I just really want to reiterate that no matter where you are, you can always make an effort to cook a little bit healthier. So don't use boondocking as an excuse to use processed, packaged foods. Always try for minimally processed whole foods whenever possible, lean meats, fresh vegetables, supplementing with some canned vegetables, some canned beans, legumes, you know, rice, frozen vegetables. You can combine all of your sources so that you are eating what makes you feel good and healthy. So you can see here on the sides that it's turning from the pink to the brown and it's cooking through. That's what I look for. And then remember your tip where you start with the handle and the and that's where you start flipping. And see how nicely this releases from the pan without using any oil at all. So I'm just going to continue to let these cook. Once I pull these off and transfer to a plate, I'm going to get the rest of my patties on in shifts, in batches. And there's going to be 16 patties total because I did a double batch and they're two ounces per patty. And then we'll be done. The last batch is done. So I'm pulling them off. And again, I just want to point out how awesome the five spice is in these sausages. Five spice can come off overbearing if you use too much of it. However, the amount that I use in my recipe, it's spot on. And it's something that makes you be like, oh, that's so good. What is it? Without really being overwhelming. And it's just a unique flavor. It goes so good with runny eggs, which is going to be our recipe that I show you how I incorporate these into my food prep when I'm actually building a meal out of them. And these are so good that three of them didn't make it on the plate because Aaron got a little hungry over there and started licking his chops. So he pulled a few off and he loved them too, which is always great to get feedback from. Your spouses or your children and get everybody enjoying the food that you're making. Now for these patties, I do like to garnish them with just some sesame seeds. You know, I'm not serving these right away, but keep it in mind. Like if you are serving these as part of a brunch or a breakfast display, a little bit of a little sprinkle goes a long way because people eat with their eyes first and it makes it a little bit more fun, more exciting. If you want the full printable recipe, check out my blog, IreneIronFitness.com and check out my recipes there. I have a whole year's worth of recipes on there, guys, that you can just scroll through, pick it out. Also check out my Pinterest where you can get your digital Rolodex if you want to get all of these recipes on your phone. So if you're at the grocery store or something and need to get some recipes quick, get a list of ingredients and get on your way. Thank you so much for watching. Hit that subscribe, hit that like button, and we'll see you next time.