Pork fillet with Oriental plum sauce, tatsoi and crispy noodles

Recipe from: 1/1/2006 12:00:00 AM

Ingredients 16
Servings 4
Time 90

Ingredients

  • 600
    g
    pork fillet, trimmed of excess sinew
  • 60
    ml
    ketchap manis* (or good quality thick soy sauce)
  • 1
    piece
    thumb-length piece of root ginger, peeled and roughly sliced
  • 200
    ml
    oil for deep frying
  • 200
    g
    rice noodles, soaked in boiling water to soften
  • 45
    ml
    soy sauce
  • 100
    g
    baby tatsoi leaves (or baby spinach leaves)
  • 5
    ml
    salt and freshly ground black pepper, to taste
  • 10
    ml
    Sauce: peanut oil
  • 2
    shallots (or pickling onions), chopped
  • 1
    cloves
    garlic clove, crushed
  • 5
    ml
    Chinese 5-spice powder
  • 30
    ml
    brown sugar
  • 30
    ml
    red wine
  • 450
    g
    red plums, pitted and roughly chopped
  • 50
    ml
    water
 

Method

15
 
Oven temperature: 180 °C
1. Marinate the pork in the ketchap manis and ginger for 30-60 minutes.

2. Heat the oil for deep-frying (approximately 200 °C). Drain the cooked rice noodles and stir the soy sauce through. Fry the noodles ? one spoon at a time ? to form golden-brown noodle cakes. Drain on absorbent paper.

3. Thoroughly wash the tatsoi or baby spinach leaves and set aside.

4. Prepare the sauce: Heat the peanut oil in a heavy-based saucepan and fry the shallots, garlic and Chinese 5-spice powder for a few minutes until the shallots are soft and transparent. Add the sugar, red wine, plums and water. Simmer at a low temperature for 45 minutes until the sauce is thick and glossy. Strain the sauce through a sieve and keep it warm.

5. Heat a saucepan with a heavy base and seal the fillet until golden brown on both sides. Place it on a baking tray and bake in a preheated oven for 10-15 minutes until cooked. Remove from the oven and leave to rest for 5 minutes.

6. Diagonally slice the fillet into 2cm-thick slices and season with salt and freshly ground black pepper. Serve the fillet with tatsoi leaves, crisp noodle cakes and thick plum sauce. *Ketchap manis is a thick, sweet soy sauce from Indonesia with the consistency of molasses ? it's available at Oriental specialist stores and selected delis.

 

Read more on: deep-fry  |  fruit
 

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