Roast pork loin with warm plum and ginger chutney
We all know that roast pork goes very well with apple, but plum and ginger is also a wonderful accompaniment to cut through any fattiness in the pork. Not to mention the ginger, to give it a bit of a punch. The red colour of the plums comes from all the antioxidants they contain, which are great for skin, hair and generally keeping healthy. Ginger is also brilliant to boost a lacking immune system. Apart from all the science, the colour of the deep pink plum compote, bright green cabbage and succulent pork makes an uber-satisfying dish.
Sophie Michell, television chef and author
Serves 4
Preparation time 30 minutes
Cooking time 60 minutes
Ingredients
750g Pork loin
4 Garlic cloves
500g New potatoes
25ml Olive oil
450g Red plums
1 Medium shallot
½ inch piece fresh ginger
75ml Cider vinegar
75g Brown sugar
1 Medium Savoy cabbage
Pinch of sea salt and pepper
Method
Preheat the oven to 200C/350F.
Wash and halve the potatoes and lay in a large roasting tray. Scatter over the garlic, drizzle with olive oil and season. Also season the pork and lay the whole loin on top of the potatoes in the roasting tray. Place in the oven and cook for around 45-60 minutes.
Peel and finely slice the shallot and ginger. Stone the plums and cut into 8 segments, add to a saucepan along with the shallot, ginger, sugar and vinegar. Bring to the boil, then turn down and simmer for 20-30 minutes, until cooked down and until the vinegar smell has completely cooked out.
Then trim the ends and any torn leaves off the cabbage, cut out the core and finely slice. Heat up a little oil in a saucepan, add the cabbage, season and sweat down with a splash of water.
When the pork is cooked, rest for 20 minutes and then serve with the chutney and cabbage.
Pork Chops Gingered Plum - Kitchen Cat
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★ Kitchen Cat ★ Pork Chops Gingered Plum Recipe.
A recipe from the KC Sauces collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
3/4 lb : Italian Prune Plums
1 1/2 ts : Finely Grated Peeled Fresh
2 : Whole Star Anise or 1/2
1 lg : Garlic
2 tb : Brown Sugar; Packed
4 : Pork Chops Each About 1
1/4 c : Soy Sauce
1 tb : Vegetable Oil
Chopped Scallion and Plum
2 tb : Sherry Vinegar or Red-wine
One of my FAVOURITE recipes of all time!
This Sticky Chinese Pork Belly is one of my absolute favourite recipes.
This recipe and 99 others are available in my new book 'It's all about dinner'
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I'm really excited about this new book because it brings all of the reader's favourites together with some new recipes in one place, it's like the Kitchen Sanctuary greatest hits album
Check out my process for pork that's meltingly tender, with a crispy exterior and gloriously sticky/sweet/spicy coating.
Free printable recipe is available on our site:
Servings 4-6 servings
Ingredients:
Slow-Cooked Pork Belly:
2.2 lb (1Kg) rindless pork belly slices chopped in half (each piece being approx. the length of your index finger)
4 1/4 cups (1 Litre) hot chicken/veg stock
1 thumb sized piece of ginger peeled and finely chopped (or 1 tbsp of minced ginger)
3 cloves garlic peeled and chopped in half
1 tbsp. rice wine
1 tbsp. caster sugar
Glaze:
2 tbsp vegetable oil
pinch of salt and pepper
1 thumb-sized piece of ginger peeled and minced
1 red chilli finely chopped
2 tbsp Honey
2 tbsp brown sugar
3 tbsp dark soy sauce
1 tsp lemon grass paste
To Serve:
Boiled rice
Green Vegetables
Instructions:
1. Add all the slow-cooked pork belly ingredients to a pan (not the glaze ingredients) I use a cast iron casserole pan.
2. Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.
3. Turn off the heat and drain the pork. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).
4. Chop the pork into bite sized chunks. Add 1 tbsp. of the oil to a frying pan, and then mix the remaining glaze ingredients in a small bowl.
5. Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden.
6. Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky.
7. Remove from the heat and serve.
Notes
Can I make it ahead?
Yes, you can make it up to the end of step 2 (where the pork is slow cooked and then drained). Then quickly cool, cover and refrigerate (for up to two days) or freeze. Defrost in the refrigerator overnight before slicing and frying the meat.
You can also make the sauce ahead, then cover and refrigerate it up to a day ahead.
Can I make it Gluten free?
Yes! Replace the soy sauce with tamari. I've done this several times and it works great.Replace the rice wine with sherry (usually gluten free, but best to check).Also make sure you use gluten free stock.
Can I use my slow cooker?
Yes, you can do the first stage in the slow cooker. Cook on high for 4-5 hours or low for 6-7 hours. Keep an eye on the level of liquid and top up with a little more if needed.
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Pork Chop in Plum & Soy Bean Sauce (Quick & Easy Recipe) | Cooking Maid Hongkong
#porkchoprecipe #plumandsoybeansauce #leekumkee #simplechineserecipe #hongkongrecipe #lowbudgetrecipe #cantoneserecipe #howto #stebystepinstructions #asianrecipe #westernrecipe #cantoneserecipe #cookingmaidhongkong #chinesecuisine #cantoneserecipe
Pork Chop in Plum & Soy Bean Sauce (Quick & Easy Recipe)
INGREDIENTS:
400g Pork Chop
2 Tbsp Sauce for Plum & Soy Bean (LKK)
1/2 Onion
1/2 Cup Corn Starch (for coating)
1 Tsp Sugar
3 Tbsp Water
Oil
FOR PORK MARINADES:
2 Tbsp Light Soy Sauce
1/2 Tbsp Shaoxing Wine
1 Tsp Sugar
1/4 Tsp Salt
1/4 Tsp Pepper
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中式梅汁猪扒Chinese Style Plum Sauce Pork Chop
中式梅汁猪扒Chinese Style Plum Sauce Pork Chop
Ingredient:
肉眼Pork Lion 300g 切厚片，Sliced Thick
腌料Marinade：
姜 Ginger 20g
小葱头 Shallot 30g
蒜 Garlic 6瓣/ 6Cloves
酱料Sauce：
食油Cooking Oil 1/3汤匙Tbsp
梅汁酱 Plum Sauce 2汤匙Tbsp
酱油 Soy Sauce 1/2汤匙Tbsp
椰糖Coconut Sugar 1/2汤匙Tbsp （可以用白糖取代，Can be replace by sugar）
做法Method：
1.肉眼切厚片，然后用刀背剁松猪扒。Pork Lion Cut in thick Sliced and use the back knife to mince.
2. 将姜，蒜和小葱头打碎，挤出的汁用来腌制切片的猪扒，要腌制4小时或隔天。Ginger, Shallots and Garlic take to blended, squeeze out the water marinade into the pork lion sliced and marinade overnight。
3.将腌好的猪扒放入加了少许油的锅中，煎至熟,取出。Put a little cooking oil into a pan, and grill the pork chop until cooked, and remove.
4. 将油加入锅，放入椰糖，煮至溶化。加入梅汁，酱油拌匀，煮到浓稠发泡泡，将猪扒加入，粘付均匀即可盛盘。Heat up a pot of oil, put in coconut sugar and cook until it melts. add in plum sauce and soy sauce mix well and cook untill the bubble come out. Put in the pork chop to mix well with the sauce and ready to serve.
Sweet Plum Soy Sauce and Fresh Oregano Dusted Bone in Center Cut Pork Chops. Episode 2
Description