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Recipes continued
Pork Fillets with
Dark Plum Sauce
Serves 4
1kg pork fillets
1⁄3 cup soy sauce
2⁄3 cup tomato sauce
¼ cup hoi sin sauce
¼ cup oil
1 x 825g can dark red plums
½ cup hoi sin sauce (extra)
1 tablespoon brown sugar
1. Trim any fat or sinew from the pieces
of pork and make 2 – 3 deep vertical
cuts in each portion without cutting
right through. Lay the pork pieces
side-by-side in a shallow container.
2. Mix the soy, tomato and hoi sin sauce
with the oil, and pour over the pork.
3. Cover and marinate for 30 minutes.
4. Drain plums and reserve syrup for
sauce. Remove the stones and
roughly slice the flesh.
5. Drain marinade from pork and pat dry
with paper towelling.
6. Brown the pork fillets on high heat,
setting 8 for approx. 10 minutes.
7. Reduce heat setting to 6, cook for a
further 20 minutes or until tender.
8. Baste occasionally with left over
marinade during cooking.
Remove from pan and cover with
foil to keep warm.
9. Simmer plums in the frypan on a
medium heat setting 6 – 8 with
extra hoi sin sauce, brown sugar
and reserved plum syrup for 15 – 20
minutes, stirring often to make a thick
syrupy mixture. Return pork to pan and
heat through.
Serving suggestion:
Serve with plum sauce, boiled rice
and steamed bok choy.
Vegetable Hash Browns
Serves 4
2 potatoes, peeled and grated
1 zucchini, grated
2 eggs, lightly beaten
½ cup vegetable oil
1 carrot, peeled and grated
1 tablespoon poppy seeds
Freshly ground black pepper (as desired)
1. Place potatoes, carrot, zucchini,
poppy seeds and eggs in a bowl. Add
black pepper and mix well.
2. Add the oil to the frypan, and heat on
setting 4 – 6.
3. Place spoonfuls of mixture in pan and
flatten slightly. Cook for 4 – 5 minutes
each side or until golden.
KEF125_IB_C11_FA.indd 18 13/07/11 10:55 AM