I am a big fan of plum sauce. It is both sweet and sour at the same time. It is known as a dipping sauce for meats and other fried dishes. Its color varies from light brown to a deep purple or brownish shade. I prefer using the latter for cooking and the light version as dips. I hope you enjoy this sweet and juicy recipe.
1 pound boneless pork tenderloin
1 tablespoon oil
1 cup Chinese plum sauce
2 cups water
1 or 2 scallions, minced
2 pieces star anise
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon brown sugar
1 teaspoon sesame oil
1 clove garlic, minced
In a bowl, combine soy sauce, rice wine, brown sugar, sesame oil, garlic and cornstarch. Mix well. Place the pork loin in a Ziploc and pour in the marinade. Seal the bag and refrigerate it for an hour up to overnight.
Once you have marinated the pork, heat oil in a wok or pan. Reserve the marinade and fry the pork for 5-7 minutes or until all sides are lightly browned. Add the water, plum sauce, marinade, scallions and star anise. Broil the pork in low fire for 15 minutes or until it is cooked. Let the liquids evaporate and caramelize at the bottom of the pan. Make sure to turn the pork loin to make sure that it is cooked evenly and it is glazed with the caramelized mixture. You can add more water and plum sauce if desired. The longer you broil the pork, the softer it gets. Be careful not overcook the meat because it will become tough. Poke it with a fork to check if it is cooked.
Slice the pork loin before serving. It is best served with vegetables and fried rice.
Photo Courtesy Of: stu_spivack