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Roast plum pork is a great swap for a Sunday if you’re just not in the mood for a roast chicken. Get ahead and leave to marinate overnight for best results.
Put the pork strips in a dish. Blend the plum, hoisin and oyster sauces with the sugar, spices, soy sauce, rice wine, ginger and garlic. Pour half of this mix over the pork and coat well. Cover and leave to marinate for as long as you can, ideally overnight.
Heat the oven to 220°c/ fan 200°c/ 425°f. Put a wire rack over a roasting tin and pour a large mug of water into the bottom. Put the pork onto the rack and roast for 15 minutes then reduce the oven to 180°c/ fan 160°c/ 360°f.
Cook for a further hour, basting with the leftover marinade every 10 minutes, turning once halfway through cooking.
Meanwhile, cook the rice, wash well and put into a pan and cover with 500ml of water. Season and bring to the boil then cover and simmer for 10 minutes then drain into a sieve and sit over the top of the pan and cover with the lid to steam.
Put the greens in a steamer and cook for 2-3 minutes then put into a dish and drizzle with soy sauce.
Slice the pork and serve out the rice and greens.
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