Sweet Plum Marinade
This silky burgundy marinade is a great addition to pork, chicken and duck. We have used tinned plums so that you can make this all year round; however, in stonefruit season, try using 250g of deseeded fresh plums in lieu of the tinned plums.
Recipe Tester Feedback: “A sweet marinade that we tried with pork (oh so tasty!)" - Rach
No: Gluten / Dairy / Egg / Nuts
Preparation Time 5 minutes
Cooking Time 30 minutes
Makes approx. 2 cups of marinade
Can be frozen
You will need:
internal steaming basket
- ginger - 2cm piece, fresh, peeled
- plums - 825g tin, drained and deseeded
- onion - 80g, red, peeled and halved
- garlic clove - 1, peeled
- water - 35g
- sugar - 30g
- rice wine - 30g, Chinese
- salt - 1/4 tsp
- dried coriander - 1/4 tsp, ground
- cinnamon - 1/4 tsp, ground
- ginger - pinch, dried
- cayenne pepper - pinch
- Variations / Serving suggestions:
- pork chops - 600g, to marinate and serve
- chicken breast - 600g, to marinate and serve
- duck breasts - 600g, to marinate and serve
- bacon - handful, to make sauce
- ginger - 1 tsp, fresh, grated, to make sauce
- fresh parsley - 1 Tbsp, leaves only, chopped, to make sauce
- plums - 250g, fresh, deseeded, to replace tinned plums
- Add the peeled ginger (2cm piece) to the bowl. Chop Speed 7 / 3 seconds. Scrape down sides.
- Add the drained and deseeded plums (from 825g tin), peeled and halved onion (80g), peeled garlic clove (1), water (35g), sugar (30g), Chinese rice wine (30g), salt (1/4 tsp), ground coriander (1/4 tsp), ground cinnamon (1/4 tsp), dried ginger (pinch) and cayenne (pinch) to the bowl. Blend Speed 8 / 30 seconds, measuring cap on.
- Program 30 minutes / 100C / Speed 2. Set the internal steaming basket on top of the lid to prevent spatters.
- When the cooking time has finished, remove the basket and set the measuring cap in place. Blend Speed 8 / 30 seconds. Please read your machine’s user manual for the correct method of safely blending hot liquids, as each machine varies.
- Allow to cool completely before storing in an airtight jar for up to 24 hours, until ready to use to marinate meat.
- Marinate your chosen meat (approx. 600g) for at least one hour or preferably overnight. Separate the meat from the marinade (while keeping the remaining marinade) and cook the meat as desired.
- In a hot saucepan, fry a handful of bacon pieces. Add the remaining marinade to the saucepan along with freshly grated ginger (1 tsp) and chopped fresh parsley (1 Tbsp).
- Allow the sauce to simmer for 5 minutes.
- Serve sauce over the meat with a side of rice and steamed vegetables.