This succulent pork fillet with plum sauce is a simple dish full of exotic flavours and is delicious served on steamed rice with bok choy on the side.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

pork fillet with plum sauce

• 1 pork loin fillet, any fat or skin removed
• 1 cup plum jam
• 2 garlic cloves, minced
• 2 tablespoons ginger, grated
• 1 tablespoon brown sugar
• 1 tablespoon lemon juice
• 2 teaspoons ground Chinese five spice
• ½ teaspoon sea salt
• ½ teaspoon freshly ground black pepper

to serve

• bok choy, steamed or stir fried
• steamed long grain white rice
• 2 spring onions, sliced

Combine the plum jam, garlic, ginger, sugar, lemon juice, Chinese five spice, salt and pepper in a bowl and mix well. Coat the pork thickly with the plum sauce mixture and refrigerate for 2 hours. Preheat the oven to 180°C. Put the pork in a baking dish and cover with all of the marinade, place in the oven and cook for 35-40 minutes or until the meat is cooked through. Once cooked, slice the pork and serve on top of steamed rice with bok choy on the side, spoon extra sauce over the top and scatter a few sliced spring onions over to garnish. Serves 4