Pork in Japanese Style

	Wash the plums, dry them and cut into slices 1 cm thick, removing the pits. Peel the ginger root and grate it. Rinse the cilantro and green onion, dry them. Chop the cilantro and cut the onion into pieces 2.5 cm long.
	In a small saucepan, pour in vegetable oil and sauté the ginger, star anise, and clove for 1 minute.
	Add the plums, sugar, and 3 tablespoons of water. Stir until the sugar completely dissolves. Then reduce the heat, cover, and simmer for 2 minutes. Remove from heat and let cool.
	Cut the pork into pieces 0.5 cm thick. Carefully, so as not to damage the meat, pound each piece between two layers of film into a thin layer. Place the pieces of pork on a tray.
	Add half of the chopped cilantro to the plum filling, lightly season with salt and pepper. Mix well. On each piece of pork, place 1 tablespoon of filling and roll the meat into a small roulade.
	Line a sieve with foil. Place the pork roulades on the blanched foil. Set the sieve over a pot filled a third with boiling water. Cover and steam for 15 minutes. Sprinkle the bottom of the dish with chopped green onion and remaining cilantro. Place the finished roulades on the greens and drizzle with soy sauce.