Braised pork with plums

Braised pork with plums

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(70 ratings)

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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

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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

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Comments

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cath34980's picture
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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
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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.

lyndseymac's picture
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Wow, what can I say. Tastes great and so easy to make in my cast iron casserole dish. Love this recipe.

cookieduck's picture
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Enjoyed this meal when we had friends to stay . Made in advance the day before and served with spiced red cabbage and mustard mash, delicious ! Our friends requested a copy of the recipe to take home for future use. Easy to prepare and one of the best Good Food recipes I have ever tasted.

jeanieh's picture

Sorry, just realised that the slow cooker instructions are on the bottom of the recipe. I have a friend coming over for a mid-week supper so will try this out in the slow cooker for a fuss free evening meal.

jeanieh's picture

This recipe sounds divine. If cooking this in a slow cooker, how long would you set it for? Please let me know cooking times for both low and high temperatures in slow cooker. Thank you.

misslulu's picture

Has anyone tried freezing it? May be without the plums then add them when reheating?

cagoodden1's picture
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This recipe is incredible, it's full of flavour and it looks quite professional. It's not fiddly at all, the first time I marinated it for an hour and a half, the second for 24 hours and either way it was delicious. I'm a student and I bought a shoulder of pork which was 1.36kg, I served this recipe for 3 people therefore I only used half and the rest will do me for about 3 more meals! Served it with egg noodles.

joannehelen's picture
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Used a cheap piece of pork shoulder and followed the recipe exactly. The pork was 'melt in the mouth'. Very rich though so we only managed small portions. Will Definately make this again

lizleicester's picture

I've made this several times and it's always a winner.

emsmith's picture
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Loved it! As others have mentioned, the plums did disintegrate into the sauce somewhat so I chopped up a few extra plums and added them when reheating (since I made the dish the day before eating) and the extra plumminess worked quite well. I served it with plain basmati but think it might also go quite well with the spicy ginger sweet potato mash I've cooked from this site on the past.

dishymummy's picture
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I made this for our Sunday lunch and it did not disappoint. It was too spicy for my children which was my fault as the 5 spice was stuck in the jar and a few shakes and a lot more than was required fell into the pan! My husband and I love spicy food so we thought it was great. A few comments; there was an awful lot of liquid left after the oven part and although I'm sure that it would have reduced with time, I cheated and added some flour. Next time I would coat the pork in a tablespoon of flour prior to marinating to avoid the reduction phase at the end. I would also add the plums later in the cooking time as mine were like mush! Obviously it depends on how ripe they are before cooking so this should be taken into account. This would be a perfect recipe for duck.

lynnfirth's picture

I love this too and have cooked it 3 or 4 times but I am not sure if the garlic should be crushed or left whole or if the ginger should be grated or left whole too.

What do you do?

tinagwee's picture

what do you serve it with? rice?

stugi2874's picture

I loved this meal and have decided to do it again as it was a huge success with mine and the neighbours taste buds. A spiffing dish.

saschlet's picture
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Yum! Used diced pork fillet instead and it worked brilliantly

zoebazuin's picture

what would be a good wine with this? and what have most of you served it with?

tricky69's picture
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Have made this 3 times, once for family and twice for guests... it's orgasmic and never fails to impress. I leave out the sugar as I'm diabetic and I prefer it less sweet anyway. Make sure you have some crisp roasties to mop up the sauce :)

boistizon's picture
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We really enjoyed this easy to make and delightful to eat dish. I left it in the oven for 30 minutes longer than recipe time,the meat was meltingly tender and the sauce had reduced to a gorgeous gooey syrup, no need to reduce at all. Will difinitely do again and again.

bbctrish's picture

I've cooked this three times now and absolutely love it. Tt was a great hit with my family today, kids and adults alike. I did need to extend the cooking time by half an hour but I think thats more to do with my oven than the recipe. It freezes really well too so is a great standby to have in the freezer when you feel like something quick and tasty after work.

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