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.