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Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther Photo by: Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther

Pork Patties with Plum Sauce and Napa Cabbage Slaw

Asian seasonings jazz up these mini pork burgers. We add bulgur to the patties to stretch the ground pork and keep saturated fat in check.

Cooking Light JUNE 2012

  • Yield: Serves 6 (serving size: 2 patties, 1 cup slaw, and 2 tablespoons sauce)
  • Hands-on:48 Minutes
  • Total:48 Minutes

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 296
  • Fat: 10.8g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1.5g
  • Protein: 25.4g
  • Carbohydrate: 24.1g
  • Fiber: 4.2g
  • Cholesterol: 85mg
  • Iron: 0.7mg
  • Sodium: 724mg
  • Calcium: 85mg
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Pork Patties with Plum Sauce and Napa Cabbage Slaw recipe

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