Fried pork in plum sauce

Ingredients:

• 4 natural boneless pork cutlets, 1 cm thick, trimmed of fat
• 1 cup dry red wine
• 2 tsp grated peeled ginger
• 1/4 cup instant flour (such as Wondra) or cornstarch
• 1 orange
• 1/4 tbsp. rice vinegar
• 1/3 cup honey
• 8 large sprigs of fresh mint
• 2 large plums, cut into 1cm pieces.
• 2 tablespoons unsalted butter (optional)
• Peanut oil, for frying

Preparation:

1. In a large bowl, combine 1 tablespoon wine, ginger, and 2 tablespoons ice water. Stir in flour and 1 teaspoon salt. Add the pork, turning to coat completely; refrigerate while you prepare the sauce.
2. Using a vegetable peeler, peel the orange zest in wide strips. Place the zest in the pan and squeeze out the juice. Stir in the vinegar, honey, and the remaining 3/4 cup + 3 tablespoons wine. Add the mint and simmer over medium heat until syrupy, 10-15 minutes. Add the plums and simmer until slightly softened, about 4 minutes. Remove from heat and discard the mint. Stir in the butter, if using, and season with salt to taste.
3. Heat 1/4 inch of peanut oil in a large nonstick skillet over medium heat. Fry the pork until golden brown and crispy, 4-5 minutes per side. Transfer to paper towels to drain. Season with salt and serve with plum sauce.
   
   
   Italian Chianti wine goes well with this dish.