Recipe: Tasty Vickys 5 Spice Pork w Sweet & Sour Apricot Sauce, GF DF EF SF NF

Vickys 5 Spice Pork w Sweet & Sour Apricot Sauce, GF DF EF SF NF.

You can have Vickys 5 Spice Pork w Sweet & Sour Apricot Sauce, GF DF EF SF NF using 18 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Vickys 5 Spice Pork w Sweet & Sour Apricot Sauce, GF DF EF SF NF

1. You need of Chinese Five Spice Mix.
2. You need 2 of whole star anise.
3. You need 2 tsp of whole peppercorns.
4. You need 1 tsp of whole cloves.
5. Prepare 1 tsp of fennel seeds.
6. You need 1 of cinnamon stick.
7. You need of Sweet & Sour Apricot Sauce.
8. You need 450 grams of apricot or plum jam, see Vickys Plum Jam recipe from my profile.
9. You need 10 tbsp of rice vinegar.
10. You need 1 tbsp of onion, finely chopped.
11. It's 1 clove of garlic, finely chopped.
12. Prepare 1/2 tsp of ground ginger.
13. You need 1/2 tsp of chilli flakes or to taste.
14. Prepare 1 tsp of salt to taste or Vickys Soy-Free Soy Sauce from my profile.
15. It's of Pork.
16. You need 4 of pork loin steaks.
17. Prepare 2 tbsp of oil.
18. It's 2 tbsp of Chinese Five Spice mix from recipe above.

Vickys 5 Spice Pork w Sweet & Sour Apricot Sauce, GF DF EF SF NF instructions

1. To make the Chinese Five Spice powder, toast the ingredients in a dry pan, swirling them gently around until they become fragrant then let cool.
2. Add to a spice grinder or bash with a pestle and morter until powdered.
3. Store in a small jar out of the sunlight. I like to use the empty cinnamon stick jar.
4. Rub each side of the pork with the oil, sprinkle the 5 spice over both sides, rub in, cover and set aside in the fridge to marinate for at least 30 minutes.
5. For the sauce, mix all the ingredients together in a saucepan and let simmer for 5 minutes. Taste and add more vinegar as required.
6. Fry or grill the pork steaks for a couple of minutes on each side until cooked through.
7. Serve with some boiled rice and the sauce spooned over.
8. The sauce goes very well with chicken and duck too.