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.