Braised pork with plums

Braised pork with plums

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

Prep: 25 mins Cook: 2 hrs Plus marinating

Easy

Serves 8
Meltingly tender meat in a spicy, fruity sauce, this meal is guaranteed to impress

Nutrition and extra info

Nutrition:

  • kcal530
  • fat36g
  • saturates13g
  • carbs11g
  • sugars10g
  • fibre1g
  • protein40g
  • salt2.87g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • about 1.6kg/3lb 8oz pork shoulder

    Pork

    paw-k

    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 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

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 1 ½ tsp five-spice powder
  • 1 cinnamon stick
  • 2 tbsp sugar, any type

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 tbsp tomato purée
  • 500ml chicken stock
  • 6 ripe plums, halved and stoned

    Plum

    pl-um

    The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…

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.

Ads by Google

Comments, questions and tips

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

Comments (81)

Jen1000's picture
5

This was delicious and my husband called it "a triumph" which considering he hardly ever rates anything better than "fine" is saying a lot. I didn't need to reduce the sauce.

Timj1980's picture
3.75

Really enjoyed this. So many flavours and easy to do well definetlly make again

moirashaw1's picture

I made in my slow cooker. Only used 1 star anise and 1 tsp 5 spice powder...personal preference. Also used dried chilli flakes, about 1/4 tsp. I couldn't get lean pork belly so used thick cut loin chops. I felt some of the meat was a little dry. Definately needs some fat on the meat, will look out for lean pork belly next time I make this. All our guests really enjoyed this. Served with rice and broccoli. I didn't reduce the sauce.

teamdeanshort's picture

What about the other half of the chilli?

Fridays cook's picture
5

I did`nt expect to like this because I don`t like any fat on meat but it was delicious. The plums were a nice addition.

palmersuzy's picture
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
5

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

lemonychoc's picture
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
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
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
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
3

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 :-(

Pages

Questions (4)

adnerg's picture

why can't I print these these recipes?

goodfoodteam's picture

Hi there. Thanks for your question and sorry to hear that you've not been able to print this recipe. Our developers are working on a new printing functionality which should make our print experience much better. If you'd like to report the issue in more detail, please email goodfoodwebsite@bbc.com

wonderworm's picture

how many portions will you get with this recipe?

goodfoodteam's picture

Hi wonderworm, thanks for your question. This recipe serves 8.

Tips (2)

Nicencosy's picture

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. Fed 6 adults, 3 had seconds

Nicencosy's picture

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 sauce reduction. Ate with rice, cous cous & green leaves.

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.