Pork With Plum Sauce

Directions

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