Prep + cook time 20 minutes
- 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
- 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
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.
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.