Spicy Chinese Plum Sauce
This sauce adds a zing to any stir-fry. You can also use it as a baste on pork joints or chops towards the end of cooking to give them extra flavour. It keeps for a year.
- Makes 1 litre
- 2 kg ripe plums
- 5 – 6 medium sized onions, chopped
- cloves from 1 head of garlic, peeled and chopped
- 20 cm fresh ginger, peeled and chopped
- 1 cup soy sauce
- 4 cups apple cider vinegar
- 4 red chilies, deseeded and chopped
- 5 cups brown sugar
- 6 star anise, ground
- Cut the plums in half and remove the stones.
- Put all the ingredients, except the sugar and star anise in a large saucepan or preserving pan.
- Bring to the boil, cover and simmer for 20 minutes or until or the ingredients are very soft. Pass the ingredients through a mouli or course sieve and return to the cleaned saucepan or preserving pan.
- Add the sugar and star anise and bring back to the boil, stirring frequently to ensure that the sugar dissolves.
- Simmer for an hour until the mixture is thick and creamy.
- Pour the sauce into sterilized bottles and seal with vinegar-proof lids.
HINT: You can use plums of any colour for this recipe.