Chinese pork with plumsby Gail Moffat
|Preperation time: 10 mins
Cooking time: 35 mins
|4 lean pork loin steaks or boneless pork chops,
trimmed of fat;
5 plums, halved, stoned and quartered;
100ml dry white wine;
1 tbsp light soy sauce;
1 tbsp muscovado sugar;
1 tbsp cider vinegar;
1 tbsp tomato puree;
1 tbsp sunflower;
1 tsp Chinese five spice powder;
1 tbsp fresh root ginger, peeled and finely chopped;
flat-leaf parsley to garnish
|In a large pan heat the sunflower oil and brown
the chops on both sides.
In a jug combine the wine, soy sauce, sugar, vinegar, tomato puree, ginger and five spice, with the water. Pour this over the pork chops. Bring to the boil. Reduce heat and add the plums. Cover and gently cook for 30 minutes.
Remove the pork from the pan using a slotted spoon and place on serving plates.
Squash down some of the plums into the sauce to thicken it. Spoon the sauce over the pork to serve.
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