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Pork Rashers with Sticky Plum Sauce


Justine Drake, Plums

  • Serves 4

Ingredients

Salsa

  • 3 firm, ripe plums, cubed and finely chopped
  • ½ red onion, chopped finely
  • 1 tsp (5 ml) very finely chopped fresh ginger
  • 1 chili, chopped
  • Handful coriander leaves, chopped
  • Juice (30ml) of 1 lime
  • ½ tsp (3 ml) brown sugar
  • Salt and milled pepper

Rashers

  • 2 ripe plums, peeled and cubed
  • ¼ cup (60ml) sweet Indonesian soy sauce
  • 1 Tbsp (15 ml) grated ginger
  • 1 Tbsp (15ml) brown sugar
  • 1 Tbsp (15ml) sambal oelek or 1 fresh chili, chopped
  • Juice (30ml) of 1 lime
  • 8 pork rashers
  • Salt and milled pepper
  • Canola oil for greasing

Method

  1. Mix salsa ingredients together. Season and set aside.
  2. Preheat oven to 200C on grill function or heat a large non-stick pan until smoking hot.
  3. Blend plums, sweet Indonesian soy sauce, ginger, sugar, sambal olek or chili and lime juice together. Set aside.
  4. Brush pork with marinade. Roast/grill or fry, turning and basting frequently until cooked through, sticky and caramelized, about 8-10 minutes.
  5. Serve with fresh plum salsa.