Plum sauce is one of several commonly used Chinese condiments. The sauce is both sweet and tangy, allowing the product to work well in a number of different applications.
The basic plum sauce is made using plums that have been allowed to ripen to the point where the flesh of the fruit is at its sweetest. As part of the preparation, the skin of the plum is usually removed by immersing the whole plums in hot water for a short period of time, allowing the skin to be peeled away from the fruit with relative ease.
Often you will find plum sauce made from other fruits, most commonly apricots. Or made from a combination of apricots & plums. It is also common to add other seasonings to plum sauce like garlic, star anise or Chinese 5-spice powder. The additional seasonings add different nuances to the flavor of the sauce and vary depending on the tastes of whoever is preparing it.
In this particular recipe, I’m using plum sauce as an ingredient in my sauce mixture rather than on its own. The combination creates a unique Asian flavor for the pork.
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- 4 about 200 gm EACH bone-in pork loin chops
- 2 tsp oil
- 3/4 cup plum sauce
- 1/4 cup orange juice
- 5 tsp LIGHT soy sauce
- 2 cloves garlic, minced
- 2 tsp Dijon mustard
- 1 tsp fresh gingerroot, minced
- 1/4 tsp pepper
- 2 green onions, sliced
- 2 tsp sesame seeds, toasted
Ingredients
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- In a large skillet, brown chops in oil. Combine the plum sauce, orange juice, soy sauce, garlic, mustard, ginger & pepper; pour over chops.
- Bring to a boil. Reduce heat; cover & simmer for 15-20 minutes or until tender.
- Remove pork chops to serving platter & drizzle with sauce. Sprinkle with sliced green onions & sesame seeds. Serve with steamed rice.