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1
To make the Chinese plum sauce, put the onion, garlic, chili, ginger, plums, soy sauce, vinegar and star anise in a nonreactive pan.
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2
Bring to a boil, then turn down the heat to low and simmer, stirring occasionally, for 25 minutes, or until the plums break down into a pulp.
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3
Pass the plum mixture through a strainer to make a coarse puree; discard the solids that are left.
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4
Return the puree to the pan and stir in the sugar and honey.
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5
Bring to a boil, then turn down the heat and simmer for 20 to 30 minutes until reduced and with a saucelike consistency.
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6
Spoon into sterilized jars and cover.
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7
Alternatively, use a portion of the sauce right away and pack the rest in a sterilized jar.
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8
Spoon 6 tablespoons of the plum sauce over the pork and leave to marinate, covered, for at least 30 minutes.
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9
Heat the oven to 350 degrees F. Put the sauce-covered pork on a piece of foil large enough to enclose it, then season to taste with salt and pepper.
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10
Bring together the sides of the foil, scrunch the top to make a loose package and put it on a baking sheet.
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11
Bake for 20 minutes, then transfer the package to a plate.
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12
Heat the broiler.
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13
Open up the foil package and pour the pork juices into a small pan.
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14
Spoon another 3 tablespoons of the sauce over the pork and broil for 5 minutes, or until golden brown and glazed.
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15
Transfer the pork to a warm plate, cover loosely with foil and leave to rest for 5 minutes.
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16
Meanwhile, pour any juices from the foil package into the small pan and heat through.
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17
Serve the pork, sliced on the diagonal, with jasmine rice and bokchoy.
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18
Spoon the hot juices over the top and sprinkle with sesame seeds.
