Pork Patties With Plum Sauce And Napa Cabbage Slaw

Name: Pork Patties With Plum Sauce And Napa Cabbage Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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

1045

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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), and more.

Yes, Pork Patties With Plum Sauce And Napa Cabbage Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!