Pork With Plum Sauce
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Red Wine (dry)2 tsps
Ginger (grated peeled)1
Orange1 cup
Rice Vinegar1 cup
Honey8 large
Mint (sprigs fresh)2 large
Plum (cut into 1/2-inch pieces)2 tbsps
Unsalted Butter (optional)Directions:
1
Whisk 1 tablespoon wine, the ginger and 2 tablespoons ice water in a large bowl
2
Whisk in the flour and 1 teaspoon salt
3
Add the pork, turning to coat; refrigerate while you prepare the sauce
4
Remove the zest from the orange in wide strips using a vegetable peeler
5
Put the zest in a skillet and squeeze in the juice
6
Whisk in the vinegar, honey and the remaining 3/4 cup plus 3 tablespoons wine
7
Add the mint and cook over medium-high heat until syrupy, 10 to 15 minutes
8
Add the plums and cook until slightly soft, about 4 minutes
9
Remove from the heat and discard the mint
10
Swirl in the butter, if desired, and season with salt
11
Heat 1/4 inch peanut oil in a large nonstick skillet over medium-high heat
12
Fry the pork until golden and crisp, 4 to 5 minutes per side
13
Transfer to a paper towellined plate to drain
14
Season with salt and serve with the plum sauce
15
Photograph by Antonis Achilleos