The Independent's journalism is supported by our readers. When you purchase through links on our site, we may earn commission.
How to make pork fillet with Chinese five-spice plum sauce
This sweet and filling main can be ready in just under an hour
Your support helps us to tell the story
This election is still a dead heat, according to most polls. In a fight with such wafer-thin margins, we need reporters on the ground talking to the people Trump and Harris are courting. Your support allows us to keep sending journalists to the story.
The Independent is trusted by 27 million Americans from across the entire political spectrum every month. Unlike many other quality news outlets, we choose not to lock you out of our reporting and analysis with paywalls. But quality journalism must still be paid for.
Help us keep bring these critical stories to light. Your support makes all the difference.
Pork fillet with five-spice plum sauce
Prep: 10 minutes
Cook: 40 minutes
Serves 4
500g pork fillet
2 tbsp olive oil
1 tbsp sesame seeds
1 shallot, finely sliced
1 clove garlic, crushed
525g punnet plums, stoned and roughly chopped
2 tbsp dark brown sugar
2 tbsp soy sauce
1 tsp five-spice powder
Preheat the oven to 200C. Rub the pork with a tablespoon of the oil and roll in the sesame seeds. Season and roast in the oven for 35-40 minutes until the juices run clear.
While the pork is cooking, prepare the sauce. Heat the remaining oil in a pan and cook the shallot and garlic until softened for 1-2 minutes. Add the plums and sugar. Cover and simmer very gently for 5 minutes until thick and soft. Stir in the soy sauce and five-spice powder and simmer for another couple of minutes.
Remove the pork from the oven and transfer to a warm serving dish. Cover and leave to rest for 10 minutes. Slice and serve with the plum sauce and stir-fried vegetables, such as pak choi or broccoli.
Image and recipe courtesy of Waitrose
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments