Lemon Grass-Ginger Pork Sliders

• 1 pound ground pork, preferably pork shoulder or another fatty cut
• 1/4 teaspoon turmeric
• 2 tablespoons chopped lemon grass
• 2 tablespoons chopped garlic
• 1/2 cup chopped shallots
• 2 tablespoons minced ginger
• 1 teaspoon salt
• 1/4 cup chilled cooked white rice
• 1/2 teaspoon cayenne or other red chile powder
• 1/4 cup finely chopped, seeded plum tomatoes
• About 1/4 cup peanut oil and more for oiling the plate
• Cilantro sprigs, for garnish

1. In a large bowl, combine the pork and turmeric and set aside.
2. In a mortar or food processor, combine the lemon grass, garlic, shallots, ginger and salt.
3. Process or pound to a coarse paste.
4. Add the rice, chile powder and tomatoes and process again.
5. Lightly brush a plate with oil.
6. Add the aromatic paste to the meat and use your hands to knead together thoroughly.
7. Shape the mixture into balls about 1 inch in diameter, then flatten each gently into a small, thick patty.
8. Set aside on the oiled plate.
9. Heat the oil in a wide skillet over medium-high heat.
10. Add sliders and cook for about 3 minutes, until browned.
11. Turn over the sliders and keep cooking; if they start to release liquid, raise the heat to continue browning.
12. Cook until just firm to the touch.
13. Serve hot, garnished with cilantro sprigs.

ground pork, turmeric, lemon grass, garlic, shallots, ginger, salt, white rice, cayenne, tomatoes, peanut oil, cilantro

Taken from cooking.nytimes.com/recipes/12872 (may not work)