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    Pork with Plums

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    Pork with Plums

    Serves: 2


    • 1 tablespoon groundnut oil
    • 450g large spare-rib pork chops
    • 1 tablespoon muscovado sugar
    • 2 tablespoons light soy sauce
    • 4 tablespoons white wine
    • 2 tablespoons Amontillado sherry
    • 8 slightly underripe red plums, halved and stoned
    • 300ml water
    • A little fresh parsley, chopped
    • Salt


    1. Heat the oil in a casserole and fry the chops for a minute on each side until they have coloured slightly. Add a good pinch of salt, the soy, sugar and alcohol. Bring to the boil, add the plums and cover, then reduce the heat and leave to simmer very gently for 50 minutes.
    2. Check the pork for tenderness. It should come away from the bone with only a little pressure from a knife. Lift out the meat and transfer to a warm plate. Add the water to the pan, turn up the heat and let the sauce bubble rapidly, until it has reduced by half and started to shine. Mash the plums into the sauce with a fork, then return the pork to the sauce. Continue cooking for a minute, then serve, scattered with the chopped parsley.

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