61 Five spiced, cider infused pork with plums Oven setting: CircoRoasting METHOD Place pork into a glass dish; pour over combined oils, Serves: 4 garlic, shallots, ginger, spices, tamari and cider. Add Preparation time: 15 minutes plums; cover with plastic wrap and marinate for several Cooking time: 20–25 minutes hours (or overnight, if time allows) in the refrigerator. Marinating time: 3 hours or overnight Level of difficulty: Easy Drain pork and plums from marinade, reserving marinade; place onto a lightly greased enamel dish. Insert the MultiPoint MeatProbe horizontally INGREDIENTS into flesh of pork. Place tray on shelf level 3, select 2 x 400g pork fillet or 800g pork loin cutlets CircoRoasting 180˚C with medium steam. Set core 2 tsp sesame oil temperature to 75˚C, the oven sets the right amount of 2 tbsp olive oil time for you. If you don’t have a MultiPoint MeatProbe, cook for 20–25 minutes, depending on the thickness 3 garlic cloves, crushed of the meat. 2 shallotsor spring onions, finely sliced 2 tsp grated ginger Meanwhile pour reserved marinade in to a saucepan 1 tbsp ground Chinese five spice and bring to the boil; then turn heat down to medium 1 tbsp tamari or light soy sauce and reduce marinade. Season to taste. Strain and pour over rested pork and plums. Sprinkle with sesame 375ml apple or pear cider seeds and top with coriander. Serve with rice and 1kg fresh plums, halved greens. (Blood plums are ideal for cooking) Toasted sesame seeds, coriander, steamed rice NOTE and steamed greens to serve You can purchase ready to use five spice blends at Chinese food stores. For guaranteed freshness and the best flavour, try making it yourself! THE NEFF AUSTRALIA COOKBOOK MAINS