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Pork with plum sauce and roasted fall vegetables

COOK TIME
30 mins
PREP TIME
15 mins
SERVINGS
4
RATE THIS RECIPE
(4)
COOK TIME
30 mins
PREP TIME
15 mins
SERVINGS
4
RATE THIS RECIPE
(4)

Ingredients

Pork
  • 2 pounds pork shoulder, sliced into thin strips
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon 5 spice
  • 1/4 cup canola oil
  • 4 tablespoons soy sauce
  • 1 lemon (juiced)
  • Plum sauce
  • 2 pounds ripe dark purple plums halved and stone removed
  • 4 tablespoons sugar
  • 2 pieces lemon peel
  • 4 pieces star anise
  • 1 small knob of ginger, peeled and finely grated
  • 1 cup water
  • Fall vegetables
  • 1 pound small parsnip
  • 1 pound baby carrots
  • 4 tablespoons canola oil
  • Preparation

    Roasted fall vegetables:

    Pre-heat your oven to 350 degrees then peel and cut the carrots and parsnip into halves length ways then coat with oil and arrange on a baking tray. Bake for 30 minutes or until golden and cooked all the way through.

    Plum sauce:

    Add all ingredients into a medium size pot and bring to a boil, reduce the heat and cook for 15-20 minutes till the plumbs break down into a sauce, remove and discard the star anise then Pour into a blender and pure to a smooth consistency, set aside.

    Pork:

    Heat the oil in a large saucepan on medium high heat. Season the pork with salt, pepper and 5 spice then fry for around 5-7 minutes till golden brown.

    Once the pork is cooked add the plum sauce to the pot and simmer gently for a couple of minutes so the sauce glaze's the pork, add the soy sauce and lemon then continue to simmer for a further 2 minutes till the pork turns sticky.

    Take the vegetables out of the oven and arrange on a serving platter along with the pork. Serve with Asian greens and steamed jasmine rice.