Ingredients
- 2 tablespoons vegetable oil
- 600 g (1¼ lb) lean pork loin steaks
- 800 g (28 oz) plums, halved, stones removed and roughly chopped
- 4 spring onions (scallions), sliced
- 750 g (1½ lb) sweet potatoes, peeled and cut into 1 cm (½ inch) cubes
- ¾ cup (140 g) chopped canned water chestnuts
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, crushed
- 1 long red chilli, seeded and finely chopped (optional)
- 2 teaspoons sugar
- 1 tablespoon salt–reduced soy sauce
- 1 tablespoon cider vinegar
- 2 tablespoons shaoxing rice wine or dry sherry
- ¼ teaspoon Chinese five–spice
- 2 tablespoons chopped fresh coriander (cilantro) leaves
Preparation
- Preheat the oven to 180°C (350°F/Gas 4).
- Heat the oil in a large casserole dish, add the pork and cook on both sides until lightly browned.
- Add the plums, spring onions, sweet potato and water chestnuts to the dish and stir well to combine.
- Put the ginger into a small bowl with the garlic, chilli if using, sugar, soy sauce, vinegar, rice wine and the Chinese five–spice.
- Mix well, then spoon the mixture over the ingredients in the casserole dish.
- Cover and cook in the oven, stirring occasionally, for about 45 minutes, or until the meat is tender and the sauce has thickened.
- Taste the sauce and add more sugar or vinegar if needed, depending on the flavour of the plums.
- Divide among serving bowls and serve immediately with the coriander sprinkled over the top.