Fried pork in plum sauce
Votes: 4
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 503, total fat 29 G., saturated fats 8 G., proteins 28 G., carbohydrates 39 G., fiber 1 G., cholesterol 90 mg, sodium 88 mg, sugar 0 G.
Calories 503, total fat 29 G., saturated fats 8 G., proteins 28 G., carbohydrates 39 G., fiber 1 G., cholesterol 90 mg, sodium 88 mg, sugar 0 G.
This luxurious restaurant-style dish is easy to prepare and takes just half an hour. Natural pork chops, thinly sliced from the loin, are marinated in a mixture of red wine, ginger, and instant flour (or cornstarch) and pan-fried. The resulting pork is coated with a crispy ginger crust and incredibly juicy and tender inside. Served with a tart-sweet plum sauce, which blends fruity notes of orange, honey, and red wine. A perfect treat for the holiday table.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 natural boneless pork cutlets, 1 cm thick, trimmed of fat
- 1 cup dry red wine
- 2 tsp grated peeled ginger
- 1/4 cup instant flour (such as Wondra) or cornstarch
- 1 orange
- 1/4 tbsp. rice vinegar
- 1/3 cup honey
- 8 large sprigs of fresh mint
- 2 large plums, cut into 1cm pieces.
- 2 tablespoons unsalted butter (optional)
- Peanut oil, for frying
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Recipes with similar ingredients: pork loin, pork, red wine, rice vinegar, ginger root, Orange zest, plums, honey, mint
Cooking the dish according to the recipe:
- In a large bowl, combine 1 tablespoon wine, ginger, and 2 tablespoons ice water. Stir in flour and 1 teaspoon salt. Add the pork, turning to coat completely; refrigerate while you prepare the sauce.
- Using a vegetable peeler, peel the orange zest in wide strips. Place the zest in the pan and squeeze out the juice. Stir in the vinegar, honey, and the remaining 3/4 cup + 3 tablespoons wine. Add the mint and simmer over medium heat until syrupy, 10-15 minutes. Add the plums and simmer until slightly softened, about 4 minutes. Remove from heat and discard the mint. Stir in the butter, if using, and season with salt to taste.
- Heat 1/4 inch of peanut oil in a large nonstick skillet over medium heat. Fry the pork until golden brown and crispy, 4-5 minutes per side. Transfer to paper towels to drain. Season with salt and serve with plum sauce.Italian Chianti wine goes well with this dish.
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