Pork With Plum Sauce

Ingredients

• 1 cup cooking wine dry red
• 0.3 cup flour instant (such as Wondra)
• 8 large sprigs mint leaves fresh
• 2 teaspoons ginger grated peeled
• 0.3 cup honey 
• 4 servings kosher salt 
• 1  cranberry-orange relish 
• 4 servings vegetable oil; peanut oil preferred for frying
• 2 large plums cut into 1/2-inch pieces
• 4.5 inch thick pork loin chops boneless trimmed
• 0.3 cup rice vinegar 
• 2 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• whisk
• peeler

Directions

1. Whisk 1 tablespoon wine, the ginger and 2 tablespoons ice water in a large bowl.
2. Whisk in the flour and 1 teaspoon salt.
3. Add the pork, turning to coat; refrigerate while you prepare the sauce.
4. Remove the zest from the orange in wide strips using a vegetable peeler.
5. Put the zest in a skillet and squeeze in the juice.
6. Whisk in the vinegar, honey and the remaining 3/4 cup plus 3 tablespoons wine.
7. Add the mint and cook over medium-high heat until syrupy, 10 to 15 minutes.
8. Add the plums and cook until slightly soft, about 4 minutes.
9. Remove from the heat and discard the mint. Swirl in the butter, if desired, and season with salt.
10. Heat 1/4 inch peanut oil in a large nonstick skillet over medium-high heat. Fry the pork until golden and crisp, 4 to 5 minutes per side.
11. Transfer to a paper towellined plate to drain. Season with salt and serve with the plum sauce.
12. Photograph by Antonis Achilleos