Pork Patties with Plum Sauce and Cabbage Slaw on Flickr.
It’s summer and I might have a little time to start cookin’ again! Danny and I made these pork patties tonight—we got the idea from Cooking Light Magazine. The best part is the plum sauce—yum! The recipe from Cooking Light calls for bulgur wheat in the patties, but we didn’t have any. Also, we added jalapeno pepper to the mix. Here’s our version of the recipe:
3 plums, coarsely chopped
1 1/2 tbsp brown sugar
2 tbsp rice vinegar
1/2 tsp Sriracha hot chile sauce
1 lb ground pork
1 jalapeno pepper, seeds removed,chopped
1 c chopped green onions, divided
1/2 c chopped cilantro, divided
2 tbsp sherry
1 tbsp minced garlic
1 tbsp minced peeled ginger
1 tsp salt, divided
1/4 tsp freshly ground black pepper
1/2 head of shredded cabbage
3 tbsp rice vinegar
1/4 tsp sesame oil
1. Combine first 4 ingredients in saucepan and bring to a boil. Cover, reduce heat, and simmer 12 minutes, stirring frequently. Remove from heat; let stand 10 minutes. Place mixture in food process and process until smooth.
2. Combine pork, 1/2 cup onions, 1/4 cup cilantro, sherry, garlic, ginger, 3/4 tsp salt, and pepper in a bowl. Divide pork mixture into 4 equal portions, shaping each into a patty. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 5 minutes on each side or until done.
3. Combine remaining onions, cilantro, salt, cabbage, vinegar, and oil; toss to coat. Serve patties with slaw and top them with plum sauce.