Ingredients
• 1 tablespoon vegetable oil
• 4 (200g each) pork cutlets, trimmed
• 1/3 cup plum jam
• 1/2 teaspoon Chinese five-spice
• 2cm piece fresh ginger, peeled, finely grated
• 1 garlic clove, crushed
• 1/2 cup chicken stock
• 1 bunch baby pak choy, trimmed
• Steamed SunRice Jasmine Fragrant Rice and fresh coriander leaves, to serve
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Divide rice between plates. Top with pork and drizzle with sauce. Serve with pak choy and sprinkle with coriander.
