Pork Patties with Plum Sauce and Napa Cabbage Slaw

By nanarose

Ruth Cousineau, Cooking Light

JUNE 2012

Ingredients

• 1 1/2 cups coarsely chopped plums (about 1/2 pound)
• 1 1/2 tablespoons brown sugar
• 2 tablespoons seasoned rice vinegar
• 1/2 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
• 1 cup boiling water
• 1/2 cup uncooked bulgur
• 1 1/2 pounds ground pork, 80% lean
• 1 cup diagonally cut green onions, divided
• 1/2 cup chopped fresh cilantro, divided
• 2 tablespoons dry sherry
• 1 tablespoon minced garlic
• 1 tablespoon minced peeled fresh ginger
• 1 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 6 cups shredded napa (Chinese) cabbage (about 1/2 large head)
• 3 tablespoons seasoned rice vinegar
• 1/4 teaspoon dark sesame oil

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

1. Combine first 4 ingredients in a small saucepan; bring to a boil. Cover; reduce heat, and simmer 15 minutes, stirring frequently. Remove from heat; let stand 10 minutes. Place plum mixture in a blender or food processor; process until smooth.

2. Combine 1 cup boiling water and bulgur in a medium bowl; cover and let stand 20 minutes. Drain well. Combine bulgur, pork, 1/2 cup onions, 1/4 cup cilantro, sherry, garlic, ginger, 3/4 teaspoon salt, and pepper in a medium bowl. Divide pork mixture into 12 equal portions, gently shaping each into a 3/4-inch-thick patty. Press a nickel-sized indentation in center of each patty. Heat a large skillet or grill pan over medium-high heat. Coat pan with cooking spray. Add 6 patties to pan; cook 5 minutes on each side or until done. Repeat with remaining 6 patties.

3. Combine remaining onions, remaining cilantro, remaining salt, cabbage, vinegar, and oil; toss gently to coat. Serve patties with slaw; drizzle with plum sauce.