2 tbsp olive oil
500 g trimmed pork Scotch fillet, cut into 3cm cubes
3 cm piece ginger, peeled and grated
3 garlic cloves, crushed
2 tsp salt-reduced soy sauce or gluten-free soy sauce
1 tbsp Shaoxing rice wine
2 tbsp brown sugar
1 tsp Chinese five spice
1 cinnamon stick, broken in half
2 star anise
400 g jar Mutti passata
250 ml (1 cup) water
350 g plums, flesh cut into pieces
170 g (⅔ cup) Doongara rice, cooked to packet directions
2 bunches bok choy, steamed
- Combine oil, pork, ginger and garlic in a bowl. Heat a large, heavy-based saucepan over medium-high heat. Cook pork mixture, stirring often, for 3-4 minutes or until lightly browned.
- Add soy sauce, vinegar, sugar, five-spice, cinnamon, star anise, passata, water and plums. Bring to a simmer then cover and cook, stirring occasionally, for 2½-3 hours or until pork is very tender.
- Serve pork and plums on rice and with the bok choy.