1. Combine the plum sauce, soy sauce and five spice powder in a shallow ceramic dish. 2. Add pork, turning to coat. 3. Set aside for 30 minutes to marinade. 4. Preheat oven to 180c. 5. Line a baking dish with baking paper. 6. Bake cutlets for 25 minutes, basting with marinade every 10 minutes, until cooked through and golden. 7. Meanwhile, steam bok choy for 2 minutes or until bright green. 8. Cook rice following packet instructions. 9. Place cutlets on serving plates with rice and bok choy. 10. Drizzle with sauce. 11. Serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
