Flattening meat with a rolling pin is a great way to tenderise cheaper cuts such as shoulder. It also makes it go further and speeds up the cooking time
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Preheat the oven to 200ºC, gas mark 6. Remove any excess fat from the pork and cut the meat into 3-4cm pieces. Space well apart between layers of baking parchment. Beat with a rolling pin until less than ½ the original thickness. Sprinkle with the five spice and rub in.
Heat 1 tsp oil in a frying pan and fry the pork for 2 minutes on each side. Transfer to a flameproof roasting tin and bake for 10 minutes, then add the plums and bake for 10 minutes, or until the pork is cooked through and there is no pink meat. Meanwhile, cook the rice in boiling, lightly salted water for 10 minutes.
Heat the remaining 1 tsp oil in the frying pan. Gently fry the white parts of the onions for 3 minutes, until softened but not coloured. Add the garlic and ginger and cook for 2 minutes. Drain the rice and add to the pan with the coriander, then mix well. Transfer to plates and top with the pork and plums. Heat the plum sauce in the roasting tin with 4 tbsp water, stirring until bubbling. Spoon over the plums and serve
This recipe also works well with Essential British Chicken Breast Fillets or Lamb Steaks. Cut the meat into pieces and flatten in the same way
Typical values per serving when made using specific products in recipe
Energy | 1,736kJ/ 414kcals |
|---|---|
Fat | 18g |
Saturated Fat | 5.9g |
Carbohydrates | 40g |
Sugars | 12g |
Fibre | 4.5g |
Protein | 22g |
Salt | 0.3g |
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