Ingredients
- 8 equal portions nd form the portions rectang (into)
- 4 equal portions peanut oil dijon mustard in a bowl
- 4 parts (lean)
- 2 french baguettes crosswise (cut)
- 1 fat
- 800 gr pork butt coarsely (ground)
- 60 ml chicken stock
- 34 gr cilantro
- 22 gr gingerroot (fresh finely minced)
- 22 gr garlic (finely minced)
- 22 ml chili oil (hot)
- 22 ml chinese rice wine
- 5 gr green onions (sliced)
- 5 ml soy sauce
- 4 gr kosher salt
- 3 gr black pepper
- some its own fat
NOTE: "Burgers made from leftover spicy pork wonton filling is a favorite staff lunch at China Moon Cafe in San Francisco. The meat mixture is moist and zestily seasoned, so a mild Dijon mustard is a terrific accompaniment.... Wonton, by the way, translates as "cosmic chaos". The word dates back to Chinese antiquity when the universe was described as a jumble of light and dark enclosed in a thin shell, hence the edible invention of the wonton."
