A classic combo that entices with just the right amount of spice. Slow-cooked over a simmering heat for over two hours, the result is flavoursome, tender meat.
- 2 tbsp olive oil
- 500 g trimmed pork Scotch fillet, cut into 3cm cubes
- 3 cm piece ginger, peeled and grated
- 3 garlic cloves, crushed
- 2 tsp salt-reduced soy sauce or gluten-free soy sauce
- 1 tbsp Shaoxing rice wine
- 2 tbsp brown sugar
- 1 tsp Chinese five spice
- 1 cinnamon stick, broken in half
- 2 star anise
- 400 g jar Mutti passata
- 250 ml (1 cup) water
- 350 g plums, flesh cut into pieces
- 170 g (⅔ cup) Doongara rice, cooked to packet directions
- 2 bunches bok choy, steamed
- Combine oil, pork, ginger and garlic in a bowl. Heat a large, heavy-based saucepan over medium-high heat. Cook pork mixture, stirring often, for 3-4 minutes or until lightly browned.
- Add soy sauce, vinegar, sugar, five-spice, cinnamon, star anise, passata, water and plums. Bring to a simmer then cover and cook, stirring occasionally, for 2½-3 hours or until pork is very tender.
- Serve pork and plums on rice and with the bok choy.
PER SERVE 2081kJ, protein 34g, total fat 14g (sat. fat 4g), carbs 53g, fibre 9g, sodium 483mg • Carb exchanges 3½ • GI estimate low • Gluten-free option
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||11.4 g|
|Total carbohydrates||54.7 g|
|- Sugars||20.8 g|
|Dietary fibre||4.4 g|