15Mins Prep Time |
Mins Cook Time |
ModerateSkill Level |
Ingredients
- 550 g Pork fillet remove any tendons
- 2 tsp Chinese 5 Spice
- 150 ml Rice Wine Vinegar
- 4 tbsp Soy Sauce
- 6 tbsp Runny honey
- Rapeseed Oil for cooking
- 1 Medium onion roughly diced
- 1 Green Pepper cut into pieces
- 1 Red Pepper cut into pieces
- 1 Large carrot sliced into fine pieces
- 1 piece of fresh ginger
- 1/2 bunch Spring Onions
- 1/2 tsp Chilli Flakes
- 4 cloves garlic
- 1 Eating apple
- 8 Ripe plums
- 2 tsp Sesame Oil
- 1 whole Lime
Cooking Instructions
- Take the stone out of the plums (no need to peel) and core the apple, chop into small pieces and set to one side.
- Finely chop the onion, peppers and ginger and set to one side.
- Cut the pork fillet into pieces about 2cm thick.
- Put in a bowl, add the Chinese five spice and a little rapeseed oil and rub well into the pork pieces.
- On a hot non-stick frying pan cook the pork pieces for a minute or so on each side, so they are nearly cooked through and nicely coloured.
- Transfer to a large pot.
- Keep the pan as it is but turn down the heat a little and add the chopped onion, peppers and chilli flakes and cook, stirring for a couple of minutes.
- Finely chop the garlic and ginger and add to the pan with the sesame oil for another minute or so until the vegetables just begin to soften.
- Add veg to the pork, with the plums, apple and ginger.
- In a separate saucepan, bring the rice wine vinegar, soy sauce and runny honey to the boil and reduce the quantity by about 1/3.
- Once reduced, add to the pork and veg and heat for a further few minutes until it is pipping hot.
- Give it all a quick stir and serve.
- Garnish with the juice of ½ lime, a drizzle of sesame oil, and some chopped spring onions.
- Serve with rice. Or if you prefer, noodles and mange tout drizzled with a little sesame oil.