Pan-roasted Chinese pork fillet with plums

Fed up of your same old pork fillet recipe? Try something new today with Sean Gravina’s recipe for Chinese style pork with beautiful yellow plums served with a Chinese cabbage slaw. 

Pan-roasted Chinese pork fillet with plums


  • 100ml soy sauce
  • 100g plums, finely chopped
  • 80ml sake
  • 80g honey
  • 2 tbsp rice vinegar
  • 1 tbsp finely grated ginger, plus extra thickly sliced
  • 3 star anise
  • 1 tsp Chinese five-spice
  • 1 pork fillet
  • Spring onions, coarsely chopped

Chinese slaw

  • 400g Chinese cabbage, thinly sliced
  • ¾ cup coriander
  • 3 spring onions, thinly sliced
  • 2 tbsp grapeseed oil
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp finely grated ginger
  • 1 garlic clove, finely chopped


  1. Stir soy sauce, sake, honey, vinegar, ginger and spices in a saucepan over medium-high heat, bring to a simmer, cook until syrupy, then set aside to cool.
  2. Heat a non-stick pan and once hot add some grapeseed oil and fry the pork on all sides.
  3. Add a clove of garlic and a knob of butter and baste for a few seconds.
  4. Pour about 100ml of the soy sauce mixture into pan and cook the pork by basting with the sauce.
  5. Once cooked rest for 20 mins.
  6. For Chinese slaw, combine cabbage, coriander and spring onion in a bowl and season to taste.
  7. Whisk remaining ingredients in a bowl, add to cabbage mixture to taste and toss lightly to mix well.
  8. Serve with pork and pan juices and sliced plums.

This recipe first appeared on Gourmet Today TV, aired on TVM on 27 May, 2016. 

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