Pork with plums and pine honey

Name: Pork with plums and pine honey
Ingredients: 6 slices pork leg (approximately 1200 g); 50 ml white wine; 30 ml soy sauce; 1 teaspoon five-spice powder; 8 plums; 1/2 teaspoon hot paprika; 1/2 teaspoon ground pepper; 2 tablespoons pine honey; 50 ml milk

Meat - Pork with plums and pine honey by Elvira B. - Recipia

Pork with plums and pine honey: the slices bake until browned, and the sauce thickens. Pork leg with plums marinates in white wine and soy sauce, then gets covered in a sweet and spicy sauce with pieces of fruit still in it. I put more sauce than meat on my plate, with the plums on show. Prep: 15 minutes. Cooking: 50-60 minutes. Rest: 2 hours. Total time: 3 hours and 5-15 minutes. Serves: 6. Approximately 390 kcal and 44 g protein per serving.

Ingredients

6 slices pork leg (approximately 1200 g)
50 ml white wine
30 ml soy sauce
1 teaspoon five-spice powder
8 plums
1/2 teaspoon hot paprika
1/2 teaspoon ground pepper
2 tablespoons pine honey
50 ml milk

Preparation

1. Pat the pork leg slices dry with paper towels. Mix the white wine, soy sauce and five-spice powder, add the meat to the marinade and leave covered in the fridge for 2 hours. 2. Slice the plums and put them in a pan with the hot paprika, pepper, pine honey and milk. Cook for 10 minutes, until the liquid reduces and the sauce thickens. 3. Heat the oven to 160 °C. Put the meat in a roasting pan with all the marinade, then top each slice with pieces of plum and sauce. 4. Bake for 40-50 minutes, until the meat is cooked through and browned.

Notes

Try to use pork leg slices of a similar thickness. Thin ones brown faster, while thick ones need the longer end of the baking time. Choose ripe but firm plums so pieces stay in the sauce; if they are very juicy, let the sauce reduce until it no longer runs thinly off a spoon. Sometimes the sauce thins out again in the pan; stir it well with the plums when serving. The white wine goes into the marinade uncooked; you can replace it with 50 ml chicken stock if you don't use alcohol. I love that friends and colleagues think of me when they go on vacation and bring me ingredients; the jar of pine honey from Greece ended up on the table beside tomato salad with Terra Creta oil and basil from my pot. The plum sauce is reminiscent of the sauce with a Sunday roast, with the pieces of fruit still whole. Leftovers keep in the fridge for up to 3 days in a sealed container. Soy sauce contains soy, and milk is dairy; to avoid the gluten in soy sauce, choose 30 ml certified gluten-free tamari.

Frequently asked questions

What can I use instead of pine honey?

Use 2 tablespoons of acacia honey; its flavor is milder than pine honey.

Can I use dried plums?

Yes, use 8 dried plums and soak them in warm water for 15 minutes, then drain them before adding them to the pan.

Can I use pork tenderloin?

Yes. Cut it into 4 thick pieces and check the temperature after 25 minutes at 160 °C; take it out when it reaches 63 °C and let it rest for 3 minutes before serving.

Why does the pork leg turn out dry?

Slices thinner than 2 cm can dry out faster; check the temperature in the center and take the meat out at 63 °C, then let it rest for 3 minutes before cutting it.

Pork with plums and pine honey

Ingredients

Preparation

Notes

Frequently asked questions

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