Oven temperature: 180 °C
1. Marinate the pork in the ketchap manis and ginger for
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.