CONGRATULATIONS! America voted and the National Pork Board is thrilled to announce that Dianna Wara’s Pig Skin Pork Fresco Patties recipe was chosen as favorite finalist and MVP of the Great Pork Recipe Playoff contest!
Pig Skin Pork Fresco Patties
Dressing
1/3 cups mayonnaise
1 teaspoon prepared basil pesto
Patties
1 pound fresh ground pork
2 tablespoons 100% pure grape juice
1/3 cup crushed BBQ pig skins (pork rinds)
2 tablespoons small chopped fresh basil
1/4 cup small chopped sweet onion
1 teaspoon crushed garlic
Toppings
4 slices smoked provolone cheese
1 tablespoon olive oil or olive oil spray
4 round (4-5 inch) seeded buns/rolls
4 large slices from a fresh tomato
1/4 cup dry roasted sunflower seeds
In a small bowl, combine the mayonnaise and pesto. Set aside.
In a large bowl, add the pork, juice, pork skins, basil, onion and garlic. Mix all the ingredients well. Divide the mixture into 4 equal portions and form the portions into 4-5 inch round patties, to fit the rolls.
Over hot coals or medium-high setting on a gas grill, cook the patties on both sides until the internal temperature reaches 160 degrees F. Flip as necessary. During the last few minutes of cooking, top each patty with a cheese slice and melt slightly.
While the patties are cooking, lightly spray or brush on the olive oil to the inside of the top and bottom buns. Place them on the grill to toast. When finished toasting, take off the grill and to the top buns, evenly spread the mayo/pesto dressing. To the bottom buns, add the tomato slice and evenly sprinkle with sunflower seeds. Place the Pig Skin Patties on the bottom buns and close with the top bun.
Serves: 4 sandwiches
Dianna Wara of Washington, IL will travel to Miami, Fla. in February to meet NFL all-time leading rusher (and pork fan!) Emmitt Smith and receive tickets to a big game!
Congratulations to all of the finalists who will each win memorabilia signed by Emmitt Smith and a year’s supply of pork, provided in the form of a $300 gift card to a major retailer in their hometown.