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For the pork patties, combine pork, onion, ginger, cilantro, honey, five spice and white pepper in a large bowl. Season. Shape mixture into 16 patties. Refrigerate for 20 mins. Meanwhile, for the pineapple salsa, combine all ingredients in a small airtight container. Cover and refrigerate until needed. For the kaffir lime mayonnaise, combine all ingredients in a small airtight container. Cover and refrigerate until needed. Heat a grill pan or large skillet on medium heat. Spray patties with no stick cooking spray. Cook for 4-5 mins each side, until cooked through. To assemble, spread a little mayonnaise over baguette bottoms. Top each with salad greens, 2 patties, salsa and a little more mayonnaise. Season and serve.
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French linen baguette bag — keeps crust crispy, crumb moist
Narrow board for transferring shaped baguettes to oven
Scoring tool for bread decoration and oven spring control
Apple wood — mild, sweet smoke for poultry and pork
Reusable linen bread storage — keeps crust crispy naturally
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French linen baguette bag — keeps crust crispy, crumb moist
Narrow board for transferring shaped baguettes to oven
Scoring tool for bread decoration and oven spring control
Apple wood — mild, sweet smoke for poultry and pork
Reusable linen bread storage — keeps crust crispy naturally