Five-Spice Pork Cutlets With Plum Sauce

Five-Spice Pork Cutlets With Plum Sauce
FIVE-SPICE PORK CUTLETS WITH PLUM SAUCE.jpg

Prep + cook time 20 minutes
Serves 4

  • 4 pork cutlets (940g)
  • 1 tablespoon chinese five spice
  • 2 tablespoons peanut oil
  • 1 bunch choi sum (400g)
  • 450g packaged white microwave rice
  • ¼ teaspoon dried chilli flakes

Plum Sauce

  • 75g (⅓ cup) firmly packed
  • brown sugar
  • 125ml (½ cup) water
  • 6 drained canned whole plums (250g)
  • 1 tablespoon chinese cooking wine
  • 1 cinnamon stick
  • 2 star anise
  • 2 tablespoons fish sauce
  • 2 teaspoons malt vinegar

1 Heat a large frying pan over medium‑high heat. Combine pork, five spice and oil in a large bowl; season. Cook pork 3 minutes each side or until cooked through. Remove from heat, cover; rest
5 minutes.

2 Meanwhile, make plum sauce.

3 Microwave choi sum until just wilted.

4 Microwave rice according to directions on packet; sprinkle with chilli.

5 Serve pork with choy sum and rice; drizzle with plum sauce.

Plum Sauce
Stir sugar and the water in a medium saucepan over low heat until sugar dissolves. Discard stones from plums; add plums to pan with wine, cinnamon and star anise. Bring to the boil. Reduce heat; simmer, covered, 6 minutes or until plums are pulpy. Remove and discard cinnamon stick. Stir in fish sauce and vinegar; season to taste.