Pork in Plum Sauce
For best results, make the plum sauce ahead of time, or feel free to substitute jarred plum sauce if you are in a hurry. Serve with steamed rice.
Serves: 4Hands-on: 30 minutesTotal: 3 hours 30 minutesDifficulty: Easy
- 1 can (12 oz.) plums, drained and pitted, 1⁄2 cup juice reserved
- 2 Tbsp. brown sugar
- 4 Tbsp. rice vinegar
- 3 slices (1 inch) peeled ginger, divided
- 1 large clove garlic, peeled
- 1⁄2 cup water
- 1 lb. boneless pork loin chops, cut into 1-inch cubes
- 1 Tbsp. soy sauce
- 1 Tbsp. cornstarch
- 1 tsp. baking soda
- 2 medium carrots, peeled and cut into 1⁄2-inch slices
- 3 Tbsp. peanut oil, divided
- 2 scallions, trimmed and thinly sliced on the diagonal
- In a medium saucepan, combine drained plums, plum juice, brown sugar, rice vinegar, 1 ginger slice, and water. Bring to a boil. Reduce heat to low and simmer, covered, for about 2 hours, or until plums are soft. Remove ginger and garlic. Process sauce in a blender or food processor until smooth. Set aside.
- Put pork in a medium bowl. Add soy sauce, cornstarch, and baking soda. Marinate in refrigerator for 90 minutes.
- Blanch carrots by plunging into boiling water and draining.
- In a wok or medium skillet over medium-high heat, heat 2 tablespoons oil until shimmering, add pork. Stir-fry until it changes color and is nearly cooked through. Remove from wok and drain on paper towels.
- Add 1 tablespoon oil. When oil is hot, add remaining 2 ginger slices and stir-fry briefly until aromatic, about 30 seconds. Add carrots and stir-fry for about 1 minute. Add plum sauce and bring to a boil. Add pork and stir to heat through. Garnish with scallions.