Braised pork with plums

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Good Food

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1. Video tutorial: Preparing chillies

1. Cut the pork into big pieces about the length of your thumb and twice as wide. Put into a bowl or food bag, and add the wine, soy sauces, half the ginger, half the garlic and half the chilli. Marinate for at least 1 hr or up to 24 hrs.
2. Heat oven to 160C/140C fan/gas 3, then heat the oil in a large casserole. Tip in half the spring onions, remaining ginger and garlic, the star anise, five-spice powder and cinnamon. Fry gently until fragrant and soft. Stir in the sugar, turn up the heat, then lift the pork from the marinade and turn in the oniony mix for about 3 mins until the meat is just sealed but not browned. Tip in the marinade, tomato purée and stock, give it a stir, cover, then braise in the oven for 2 hrs.
3. After the first hr is up, add the plums to the pan. Take the lid off and carry on the cooking, uncovered. The meat should be completely tender, turning golden brown where it breaks the surface of the sauce. Spoon off any excess fat from the surface, then scoop the meat and plums carefully from the pan with a slotted spoon. Turn up the heat and boil the sauce for 5-10 mins until reduced and slightly syrupy. Return everything to the pan, gently warm through, then scatter the rest of the spring onions over the top to serve.

530 kcalories, protein 40g, carbohydrate 11g, fat 36 g, saturated fat 13g, fibre 1g, salt 2.87 g

Latest comments and suggestions

• foodies

  18 September 2009

  foodies commented on this recipe

  I had a large piece of belly pork lurking in the freezer and half a punnet of Victoria plums languishing in the fridge. This was the perfect recipe to use them up. I kept the pork in one piece but otherwise followed the cooking method. I only needed 500 ml stock and had to add 2 tablespoons of redcurrant jelly to counteract the acidity of the fruit. It was absolutely delicious with a thick plummy sauce. this is a recipe I will definitely make again. I think it would also work well with beef and could be adapted for chicken portions.

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• Kate2008

  19 September 2009

  Kate2008 rated and commented on this recipe

  

  This is by far the nicest recipe I have ever cooked from good food. It is absolutely divine, the pork is so tender and the flavours are amazing! So simple too - just throw together and leave to braise.

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• Dory6

  20 September 2009

  Dory6 rated and commented on this recipe

  

  Very easy to prepare and cook! The taste is immense! Served it with stir fried egg noodles. Have done this in the slow cooker too when I needed it to be 'ready and waiting' at the end of the day and reduced the sauce on the hob. Excellent!

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• Linda

  20 September 2009

  Linda rated and commented on this recipe

  

  This was absolutely delicious! The pork was tender and all the ingredients complimented each other. Was like a chinese takeaway but 100 times better. Duck would probably go well with these ingredients. Will definately be making it again!

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• joanannet

  24 September 2009

  joanannet rated and commented on this recipe

  

  I found all the 'meat in and out of the pan' part of the recipe a bit of a pain. I much prefer Dory6's suggestion about using the slow cooker. The end result was tasty enough for us adults but the kids hated cooked plums and they were left at the side of the plate. Don't think I'll bother with this recipe again.

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• joanannet

  24 September 2009

  joanannet commented on this recipe

  PS......far too much liquid. I didn't even get close to 'syrupy'!

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• inger gdfd

  25 September 2009

  inger gdfd rated and commented on this recipe

  

  It smelled delicious, tasted nice, but next time I would only use 1/2 tsp of five-spice, as it was overpowering the other flavours of the dish. And I agree with Joanannet, its not suitable for children!

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• Gill

  27 September 2009

  Gill commented on this recipe

  Absolutely lovely - will def make this a regular feature on our dinner menu.

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• Gill

  27 September 2009

  Gill rated and commented on this recipe

  

  oophs meant to add is 5 star

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• stevo

  27 September 2009

  stevo rated and commented on this recipe

  

  made it with chicken and the chicken melted in the mouth fantastic flavours

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• jo62

  27 September 2009

  jo62 rated and commented on this recipe

  

  Absolutely delicious. Used pork leg steaks which were beautifully moist and tender. I halved the recipe but didn't half the amount of stock used as I was worried it would be too dry. This worked perfectly and I ended up with just the right amount of rich syrupy sauce. I will definitely cook this again.

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• Baking Betty

  30 September 2009

  Baking Betty rated and commented on this recipe

  

  I had this for dinner last night and can't wait to make it again. The flavours are fantastic, and I used streaky pork, which was melt in the mouth and is a cheap cut for those watching the pennies. Had the flavours of sticky chinese ribs but without all the bits that stick in your teeth. A definite a hearty but slightly different meal for impressing friends with

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• Home Cooking

  03 October 2009

  Home Cooking rated and commented on this recipe

  

  Made this last night for a dinner party, trippled the quantities and ended up leaving it to cook for 4hrs - oops. Everyone loved the multi level of flavours, the pork (tenderloin) was beautiful and the plums fell to pieces. The 11 yrs old loved it too, I guess from previous comments because the plums sort of vanished into the cooking. Absolute winner, will definitely make again and this time with correct cooking times.

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• redcook

  12 October 2009

  redcook rated this recipe

  

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• Karen D

  24 October 2009

  Karen D rated and commented on this recipe

  

  Absolutely gorgeous, tender and full of flavour. Will make again when I want to impress!

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• louise

  25 October 2009

  louise rated and commented on this recipe

  

  awesome! lots of flavour and the meat is just oh so tender!!!

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• Ali

  02 November 2009

  Ali rated and commented on this recipe

  

  I have cooked this twice now. Both times I have cooked it for about 14 hours in a slow cooker. It's absolutely gorgeous and my children (12 and 13 years) both love it also. They hate fruit but as it was cooked for so long the plums just melted. The second time I made it I reduced the liquid by half in a saucepan which made it lovely and thick. I then froze it and used it for a dinner party. A real winner!!

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• thynk2much

  12 November 2009

  thynk2much rated and commented on this recipe

  

  Really beautiful.

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Ingredients

• about 1.6kg pork shoulder
• 5 tbsp rice wine
• 5 tbsp light soy sauce for flavour, 1 tbsp dark for colour
• generous thumb-size piece fresh root ginger
• 5 garlic cloves
• 1 red chilli , deseeded and finely chopped
• 2 tbsp vegetable oil
• bunch spring onions , finely sliced
• 2 star anise
• 1 ½ tsp five-spice powder
• 1 cinnamon stick
• 2 tbsp sugar , any type
• 1 tbsp tomato purée
• 500ml chicken stock
• 6 ripe plums , halved and stoned

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 25 mins

Cook min 2 hrs

Ingredients

• about 1.6kg pork shoulder
• 5 tbsp rice wine
• 5 tbsp light soy sauce for flavour, 1 tbsp dark for colour
• generous thumb-size piece fresh root ginger
• 5 garlic cloves
• 1 red chilli , deseeded and finely chopped
• 2 tbsp vegetable oil
• bunch spring onions , finely sliced
• 2 star anise
• 1 ½ tsp five-spice powder
• 1 cinnamon stick
• 2 tbsp sugar , any type
• 1 tbsp tomato purée
• 500ml chicken stock
• 6 ripe plums , halved and stoned

530 kcalories, protein 40g, carbohydrate 11g, fat 36 g, saturated fat 13g, fibre 1g, salt 2.87 g

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