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
6 cups shredded napa (Chinese) cabbage (about 1/2 large head)
3 tablespoons seasoned rice vinegar
1/4 teaspoon dark sesame oil
How to Make It
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.
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.
Combine remaining onions, remaining cilantro, remaining salt, cabbage, vinegar, and oil; toss gently to coat. Serve patties with slaw; drizzle with plum sauce.
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Great flavor here. I did increase the garlic and ginger and shaped the patties in the morning so they could firm up in the fridge during the day. Also added a tsp. of peanut oil to the pan before cooking these. I agree with others that the sauce is terrific and doesn't require pureeing. Served with the slaw (enhanced by some sliced oranges), steamed bok choi, and jasmine rice.
Quite good and comes together fairly quickly. Used yellow plums from our tree that I had frozen last month for the sauce, which is much better than supermarket variety. Used more green onions (didn't read thru recipe!) in the patties, but that was fine...a few extra minutes of chopping to get the other 1/2 c for the salad. Put more siracha on the patties at the table as we like heat. I made the patties by scooping the mixture with a 1/2c. measure cup so got 8 patties, enough for 3 each for dinner and 1 extra for lunch for me! Another recipe that could easily be adapted to appetizer portions.
I made this in May with no plums in season so I substituted a Plum Sauce from the Asian section. It worked great and next time I would like to try mixing a little of the sauce in with the pork. Outstanding!
Wow, this was exceptional! I was a little intimidated at first, but this dish was easy to put together and so flavorful. The sauce is absolutely the best part, and no, you don't have to put it through a food processor - I didn't! I ended up having to substitute white wine vinegar for rice vinegar, and was still very satisfied with the result.
This recipe was delicious. It was very easy to make. I didn't think there was any way I could possibly have it ready in under an hour! I wasn't sure if I should leave the skins on the plums. I did, and it turned out beautifully. The plum sauce was my favorite part of the dish. The pork patties taste like the inside of a Chinese dumpling. I'll definitely make this one again. Yum.
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