Braised pork with plums

Braised pork with plums

  • 1
  • 2
  • 3
  • 4
  • 5
(63 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 25 mins Cook: 2 hrs Plus marinating

Skill level

Easy

Servings

Serves 8

Meltingly tender meat in a spicy, fruity sauce, this meal is guaranteed to impress

Nutrition and extra info

Nutrition info

Nutrition

kcalories
530
protein
40g
carbs
11g
fat
36g
saturates
13g
fibre
1g
sugar
10g
salt
2.87g

Ingredients

  • about 1.6kg/3lb 8oz 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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, October 2009

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
palmersuzy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this last night for friends. Very easy to do with wonderful flavours. Everyone raved about it. I cooked it a bit longer than the recipe said because I misread the instructions but the meat was still very moist and tender. I accompanied it with the sesame pak choi as suggested which was wonderful.

DaveH41's picture

Just made this dish for a dinner to celebrate our friends birthday. Prepared exactly as per the instructions, marinating for 4 hours, cooking in oven for 2 hours and the results were absolutely fantastic! The dish was served with rice following a complimentary starter of sesame prawn on toast and crispy won-ton. The pork was extremely tender, the spice, just right and everybody thoroughly enjoyed the meal and we will definitely be cooking it again. Highly recommended and easy to prepare and cook.

Ava Lucys mum's picture

Beautiful dish! Just made this lovely dish in the slower cooker. Followed the tips re slow cooking but put the plums in from the start as was out for the day. Its very tasty and the pork is very tender. Having it was rice and crusty bread. Will be saving this recipe for a family get together.

Nicencosy's picture

Beautiful recipe, perfect for Autumn. We had meat cut by the butcher, as recommended by previous post. Marinated over night in slow cooker pot.
Switched sugar for plum jam and rice wine for sherry. Cooked in slow cooker for 9 hours....meat was dark and sauce just right thickness- did not need to do reduction. Ate with rice, cous cous & green leaves. Perfect for our Safari Supper!

reevey's picture

Completely delicious. Bags of flavour and the meat was falling apart, very rich and went well with the suggested sesame pak choi on the ptage, though I will try steamed rice next time to soak up all the gorgeous sauce. A definite repeater. Well done !!!!

last edited: 10:29, 18th Oct, 2013
Mr.W's picture

Made this yesterday with the slow cooker. Wow!! Tasty fruity and zesty and the pork melted in your mouth. I followed the hint instructions. We had ours with a little bit of rice. I'd advised people to get a butcher to chop up the meat. The one at our supermarket did it at no extra cost. A great dish and loved by all.

lizleicester's picture

Delicious flavours - used 1.5 tsp of mild curry powder instead of Chinese 5 spice, this time and it's a lovely variation on the original.

idewar's picture

Delicious! Only used 800g of pork shoulder steaks with the stated amounts of stock etc. Any less it would not work. Didn't have rice wine so used sweet sherry but left out the sugar. I doubled the ginger & chilli's (seeds left in). Had I not think it would have been a bit bland for our taste. Also used prunes instead of plums. Stuck to the directions for cooking. How can such an easy meal taste so good. Had ours with noodles but would go better with mash!

h4ppyjules's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Flavoursome and delicious yet easy to make. A winner every time

lemonychoc's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I absolutely love this recipe and am making it again today. I use any pork I can get as they all work, it depends what is on offer. I freeze the leftovers and it comes out just as though I just cooked it. I have served it both with mash or rice I think I prefer mash. Cook it now you will love it.

janetadams's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made it with ready to eat dried prunes instead of plums - put them in the slow cooker with the meat - it was lovely!

kjalee's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Did this with chicken and it was delicious. Rich, sticky, and the meat just fell off the bone. Served with pak choi and noodles. My boyfriend loved it. Will definitely make again.

dionne43's picture
  • 1
  • 2
  • 3
  • 4
  • 5

ABSOLUTELY DELICIOUS!!! HIGHLY RECOMMENDED! ♥♥♥ IT!

loui2812's picture

I got some very funny looks off my husband when I told him I was cooking Pork and Plums, but he LOVED it. (even took some left overs to work). I will confess to not exactly collowing the recipie to the letter. However, that is how I cook. Will definately be cooking this again. We have a Chinese wedding coming up in the family and I will defiantely be making this as part of the buffet.

mindymoo62's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I Made this for dinner last night after reading all the rave reviews.
Marinated the pork for 24hrs. Thought it was ok but not fantastic.
Fiancee enjoyed it. I was a bit disappointed and have made better recipes from good food. Probably wont make this a regular in our house :-(

sophiereay's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Cooked this for my very fussy boyfriend and he loved it!! Definitely a winner!

lemonychoc's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I absolutely loved this recipe it was soooo tasty, I used loin chops and cubed those because I had some in the freezer. I took inger gdfd's advice and only used 1/2 tsp of five spice and it was perfect. I have made it again since and will continue to do so in the future. You will love it, quick to prepare and great taste, make it today.

dorothyd's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was fabulous. Made in slow cooker with half a bottle of red wine, did not put in plums, as children not keen, but thickened gravy with redcurrant jelly which gave a lovely taste.

cath34980's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This went down very well with my 3 children and husband - I used lean pork as it was on offer in the supermarket, so should have cooked it slightly less. Next time I will make it with a fattier cut as stated in the recipe.

kathy535's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I loved this but husband hated it so we agreed on a 3 star score and that I wouldn't make it for him again! Used sherry instead of rice wine.

Pages

Questions

Tips