Last night we made spring rolls, filled with pork mince, shredded vegetables and vermicelli noodles. The mixture was stir fried with a little light soy, before being rolled in spring roll wrappers and deep fried…
Thinned with a little water, Pete’s plum sauce made the perfect accompaniment to these!
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We marinated belly pork in plum sauce, soy, sherry, a little cornflour and sesame oil, then braised it in pan. Not quite the right cut of pork for this dish, but delicious nonetheless!
Fig Jam and Lime Cordial 