Spice Tribe’s Long-Tail Sunset spice blends is one of my favorites to use, often with seafood like these Spiced Coconut Shrimp. This spice blend packs a punch with heat, tangy tamarind, and a sweetness from the coconut: super balanced! I wanted to create a recipe with my ongoing partnership that’s easy to whip up during a busy week and involves a tiny bit of multitasking. I suggest making the rice first and while the rice steams, work on the pork patties. These pork patties taste just like the inside of a pork dumpling, without the extra work of folding and stuffing them. Lots of scallion, ginger, a little tang and heat from the Long-Tail Sunset blend, and hints of nuttiness from sesame oil. So delicious and so very easy, right?

You can substitute ground beef or ground turkey for the patties, but I really love the flavor of pork with the aromatics and the spice blend. If you’re going to use turkey, I’d suggest using ground turkey thighs, since they have a little more fat content than turkey breast and won’t dry out while cooking and staying warm in the oven. I paired the rice and pork patties with a simple veggie side, like the sautéed zucchini pictured, and garnished with sesame seeds. Let’s get cooking!

Coconut-Ginger Rice

Cook time: 30 minutes

Serves: 4

Vegetable oil, as needed

1 small yellow onion, diced

Kosher salt, to taste

2 tsp ginger root paste (see note)

4 small garlic cloves, finely minced

1 cup jasmine rice, rinsed and drained

1 cup coconut water

1 cup full-fat coconut milk

1 1/2 tsp Spice Tribe Long-Tail Sunset Spice Blend

Lime wedges, for garnish

Note: you can grate a small knob of fresh ginger root by peeling it and grating on a zester or microplane. I like using jarred minced ginger for an easy substitute and The Ginger People make a great batch that lasts forever in the fridge.

Add enough vegetable oil to coat the bottom of a medium saucepan or pot. Over medium heat, sauté the yellow onion with a pinch of kosher salt until it softens and edges start to crisp up, about 7-10 minutes, stirring occasionally.

When the onion is starting to crisp, add the minced garlic and ginger paste. Stir to combine and sauté until fragrant, about 2 minutes. Then, add the rinsed rice and sauté until the rice is fully coated with the oil and aromatic mixture.

Stir in the coconut milk, coconut water, and Spice Tribe Long-Tail Sunset blend. Bring to a boil and once the water has mostly evaporated and you start to see bubble pockets in the rice (like in the photo below), turn the heat down to low. Fold the rice over itself and then cover the pot with a tight-fitting lid and simmer for 20 minutes.

When the 20 minutes is up, fluff the rice with a fork. Garnish with a squeeze of lime and serve with the ginger-scallion pork patties and your favorite vegetable.

Ginger-Scallion Pork Patties

Cook time: 30 minutes

Yield: 10 small patties

1lb ground pork

1 tsp kosher salt

1/2 tsp cracked black pepper

Small pinch red pepper flakes

2 tsp light brown sugar

1 1/2 tsp Spice Tribe Long-Tail Sunset Spice Blend

1 tsp fish sauce

1 tsp toasted sesame oil

4 small green onions, white and green parts, thinly sliced

2 tsp ginger root paste (see note from rice recipe)

4 garlic cloves, grated on rasp or small grater

2 tbsp neutral cooking oil, like canola or grapeseed

Sesame seeds, for garnish (optional)

Preheat your oven to the lowest temperature setting to keep the patties warm after they’re cooked.

In a medium mixing bowl, combine the ground pork, kosher salt, black pepper, red pepper flakes, light brown sugar, Spice Tribe Long-Tail Sunset spice blend, fish sauce, toasted sesame oil, sliced green onions, ginger root, and garlic cloves. Using clean hands, combine everything together gently, making sure not to overmix the meat and seasonings.

To form the patties, grab a small handful of the ground meat, forming into a meatball-sized portion and then pressing down to flatten. Repeat this process with the rest of the pork mixture. Thoroughly wash your hands and then preheat a large cast iron skillet or nonstick frying pan, adding some neutral cooking oil to the pan and heat over medium heat.

Once the oil is shimmering, place the patties in the pan, spreading out and making sure not to crowd them. Sear them on each side until golden brown for 4-5 minutes or until internal temperature reaches 160ºF. Keep warm on a foil or parchment-lined sheet pan if you have to work in batches due to the size of the pan. Serve with the coconut-ginger rice and your favorite vegetable garnished with sesame seeds for a simple dinner!