- 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)
- 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
- 1 pound small parsnip
- 1 pound baby carrots
- 4 tablespoons canola oil
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.
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.
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.