Pork Patties with Plum Sauce and Napa Cabbage Slaw

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1.5 tablespoons brown sugar 
• 0.5 cup bulgur uncooked
• 0.3 teaspoon sesame oil dark
• 2 tablespoons sherry dry
• 0.5 cup cilantro leaves fresh divided chopped
• 1 tablespoon ginger fresh minced peeled
• 1 tablespoon garlic minced
• 1 cup spring onion divided
• 1.5 pounds ground pork 80% lean
• 6 cups napa cabbage shredded chinese ()
• 0.5 pound plums coarsely chopped
• 1 teaspoon salt divided
• 2 tablespoons seasoned rice vinegar 
• 3 tablespoons seasoned rice vinegar 
• 0.5 teaspoon sriracha such as huy fong) hot
• 1 cup water boiling

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• blender
• grill pan

Directions

1. Combine first 4 ingredients in a small saucepan; bring to a boil. Cover; reduce heat, and simmer 15 minutes, stirring frequently.
2. Remove from heat; let stand 10 minutes.
3. Place plum mixture in a blender or food processor; process until smooth.
4. Combine 1 cup boiling water and bulgur in a medium bowl; cover and let stand 20 minutes.
5. Drain well.
6. 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.
7. Heat a large skillet or grill pan over medium-high heat. Coat pan with cooking spray.
8. Add 6 patties to pan; cook 5 minutes on each side or until done. Repeat with remaining 6 patties.
9. Combine remaining onions, remaining cilantro, remaining salt, cabbage, vinegar, and oil; toss gently to coat.
10. Serve patties with slaw; drizzle with plum sauce.