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, juice reserved
- 2 Tbsp. brown sugar
- 4 Tbsp. rice vinegar
- 1 slice (1") ginger
- 1 clove garlic, peeled
- ½ cup juice from the drained plums
- ½ cup water
- 1 lb. boneless pork loin chops, cut into 1" cubes
- 1 Tbsp. soy sauce
- 1 Tbsp. cornstarch
- 1 tsp. baking soda
- 2 medium carrots, peeled and cut into ½" slices
- 3 Tbsp. peanut oil, divided
- 2 slices (1") ginger
- 2 scallions, trimmed and thinly sliced on the diagonal
- In a medium saucepan, bring all the plum sauce ingredients to a boil. Reduce heat to low and simmer, covered, for about 2 hours, or until plums are soft.
- Remove ginger and garlic. Process the 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 the refrigerator for 90 minutes.
- Blanch carrots by plunging into boiling water and draining.
- Add 2 tablespoons oil to a preheated wok or medium skillet. When oil is hot, add pork. Stir-fry until it changes color and is nearly cooked through. Remove from the wok and drain on paper towels.
- Add 1 tablespoon oil. When oil is hot, add 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.