Chinese five-spice adds aromatic Asian flavours to these tasty pork cutlets.
- Heat oil in a large frying pan over medium-high heat. Add pork cutlets. Cook for 4 to 5 minutes each side or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm.
- Add jam, five spice, ginger, garlic and 1/4 cup stock to pan. Cook, stirring, for 2 to 3 minutes or until jam has melted. Add remaining stock to pan. Bring to the boil. Reduce heat to medium. Simmer for 2 to 3 minutes or until slightly thickened. Return pork to pan. Cook, turning for 1 to 2 minutes to coat. Season with salt and pepper.
- Meanwhile, place pak choy in a microwave-safe bowl. Add 2 teaspoons cold water. Cover loosely with plastic wrap. Microwave on HIGH (100%) for 1 to 2 minutes or until just tender. Drain.
- Divide rice between plates. Top with pork and drizzle with sauce. Serve with pak choy and sprinkle with coriander.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set