Blood Plum Sauce- 1/2 cup water
- 75g (1/3 cup) brown sugar
- 3, about 250g Blood Plums, quartered
- 1 tbs Shao Xing rice wine
- 1 cinnamon quill
- 4cm piece ginger, julienned
- 2 star anise
- 2 tbs fish sauce
- 2 tsp malt vinegar
Spiced-Pork Cutlets- 1 tbs ground five spice
- Freshly ground white pepper
- 2 tbs peanut oil
- 4 x 200g Frenched pork cutlets
- Steamed Chinese broccoli and steamed rice, to serve
| Blood Plum Sauce- To make sauce, combine water and sugar in a saucepan over medium heat, stirring until dissolved. Add plums, cinnamon, star anise and ginger, stir to combine.
- Bring mixture to the boil, then reduce heat to medium-low and continue to simmer, covered, for 6 minutes or until plums are tender.
- Add fish sauce and vinegar, stir to combine.
- Remove from heat and keep warm
Spiced-Pork Cutlets- Preheat oven to 180°C fan-forced
- Combine five spice, pepper, oil and salt in a shallow dish. Coat pork cutlets in marinade
- Heat a large non-stick ovenproof frying pan over medium-high heat. Cook cutlets for 2 minutes each side, then transfer to oven for a further 5 minutes. Remove from oven, transfer to a plate, and cover loosely with foil. Allow to rest for 5 minutes
- Serve pork with plum sauce, broccoli and steamed rice
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