Step 1

Heat 2 teaspoons oil in a large skillet over medium-high heat. Add leek and cook, stirring occasionally, until tender and just beginning to brown, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in orange zest and remove from heat. Transfer to a small bowl and let cool to room temperature, about 5 minutes.

Step 2

Combine pork, wine, vinegar, salt, coriander, white pepper, fennel and crushed red pepper in a large bowl. Add the leek mixture and mix until everything is just combined, taking care not to overmix. Divide into 8 portions and roll each into a ball. Press lightly on them to form 1/2-inch-thick patties.

Step 3

Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Cook patties in two batches until browned on both sides and the internal temperature registers 165°F, 2 to 3 minutes per side.