Pork Asian

Asian-style plum sauce

Name: Asian-style plum sauce
Prep time: 15 min
Cook time: 95 min
Total time: 110 min
Yield: 750ml
Cuisine: /asian, /asian recipes, /chinese
Ingredients: 1 cinnamon quill; 4 each cloves and coriander seeds; 2 star anise; 150ml cider vinegar; 500g red plums, halved, stones removed; 1 eschalot, chopped; 100ml port; Juice each of 1/2 lemon, lime and orange; 1/4 teaspoon five-spice powder; 4 tablespoons redcurrant jelly; 1/4 firmly packed cup (50g) brown sugar

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15m

1h 35m

750ml

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Make the most of the end-of-season plums by creating this Asian-style sauce to use in stir-fries.

1 cinnamon quill
4 each cloves and coriander seeds
2 star anise
150ml cider vinegar
500g red plums, halved, stones removed
1 eschalot, chopped
100ml port
Juice each of 1/2 lemon, lime and orange
1/4 teaspoon five-spice powder
4 tablespoons redcurrant jelly
1/4 firmly packed cup (50g) brown sugar

Method

1.

Place the cinnamon, cloves, coriander and star anise in a muslin bag or a clean Chux and secure with string. Place remaining ingredients, except the sugar, in a preserving pan or large saucepan. Add the bag of spices, bring to a boil, then reduce heat to low and simmer for 45 minutes, stirring occasionally.
2.

Preheat the oven 160°C. Place sugar on a lined baking tray and heat in oven for 2-3 minutes until warmed through (this helps the sugar dissolve into the sauce). Stir the warm sugar into the plum mixture and cook for a further 45 minutes, stirring occasionally to prevent catching, until reduced and thickened. Cool slightly, discard spices, then blend in batches until smooth. Pour into warm, sterilised bottles, then seal and store in a cool place for 2-3 weeks before serving. Keep in the fridge for 2-3 months after opening.