Pork fillet with Oriental plum sauce, tatsoi and crispy noodles

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4 servings Prep: 1 hr 30 mins, Cooking: 15 mins
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By Food24 November 03 2009
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Ingredients (15)

600.00 g pork fillets — trimmed of excess sinew
60.00 ml sweet soy sauce
1.00 piece fresh ginger — peeled, sliced
200.00 ml oil — for deep frying
200.00 g noodles — rice, soaked
45.00 ml soy sauce
100.00 g tatsoi
5.00 ml salt and freshly ground black pepper — to taste
Sauce: peanut oil
2.00 shallots — pickling oinions, chopped
1.00 cloves garlic — cloves, crushed
5.00 ml Chinese five-spice powder
30.00 ml brown sugar
30.00 ml wine — red
450.00 g plums — stoned, chopped
50.00 ml water
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Method:

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.



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