Try midweek modern Asian - tender pork glazed with a delicately spiced cherry sauce.
- Preheat oven to 200ºC. Stir port, sugar, vinegar and star anise in a small saucepan over medium heat until the sugar dissolves. Bring to the boil. Simmer for 1 minute. Add the cherries and simmer for 1 minute. Strain into a bowl, reserving 125ml (1/2 cup) of the liquid. Reserve the star anise and cherries. Discard the remaining liquid.
- Return the reserved liquid to the pan. Stir in the plum sauce and soy sauce. Simmer for 2 minutes or until sauce thickens. Remove from heat. Stir in the reserved cherries and star anise. Cover to keep warm.
- Heat the oil in a large frying pan over medium-high heat. Season the pork with salt and pepper. Cook for 2 minutes each side or until well browned. Transfer to a baking tray. Brush with 2 tablespoons of the sauce. Bake for 10-15 minutes or until cooked through.
- Divide the pork and Asian greens among serving plates. Pour over the remaining sauce.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set