Five-spice pork cutlets with plum sauce

  • 20 mins cooking
  • Serves 4
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Five-spice pork cutlets with plum sauce
  • 4 (940g) pork cutlets
  • 1 tablespoon chinese five-spice
  • 2 tablespoon peanut oil
  • 1 bunch (400g) choy sum
  • 450 gram (14½ ouncees) packaged white microwave rice
  • 1/4 teaspoon dried chilli flakes
  • 1/3 cup (75g) firmly packed brown sugar
  • 1/2 cup (125ml) water
  • 6 (250g) drained canned whole plums
  • 1 tablespoon chinese cooking wine
  • 1 cinnamon stick
  • 2 star anise
  • 2 tablespoon fish sauce
  • 2 teaspoon malt vinegar


Five-spice pork cutlets with plum sauce
  • 1
    Heat a large frying pan over medium-high heat. Combine pork, five spice and oil in a large bowl, season. Cook pork 3 minutes each side or until cooked through. Remove from heat, cover, rest 5 minutes.
  • 2
    Meanwhile, make plum sauce. Stir sugar and the water in a medium saucepan over low heat until sugar dissolves. Discard stones from plums, add plums to pan with wine, cinnamon and star anise. Bring to the boil. Reduce heat, simmer, covered, 6 minutes or until plums are pulpy. Remove and discard cinnamon stick. Stir in fish sauce and vinegar, season to taste.
  • 3
    Microwave choy sum until just wilted.
  • 4
    Microwave rice according to directions on packet, sprinkle with chilli.
  • 5
    Serve pork with choy sum and rice, drizzle with plum sauce.


You can use fresh plums when in season.