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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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.

reidjan's picture
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this is as yummy as others have said. I made with half the amount of pork and it easily served 4 people, and not too much liquid at all, the sauce is delicious, definitely a favourite

cunnisar's picture

The riper your plums are the better as the juices are divine. I can only think to serve this with rice (but would welcome any other suggestions)

kypnut's picture
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we loved this, I have made it twice, didn't have rice wine so used port, put it all in the slow cooked and just left it, even my fussy sons liked it, served it the second time with rice rather than veg.

buttercupbento's picture
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After an hour of cooking, the plums had dissolved into the sauce but I found that I couldn't really taste them. I suppose I was expecting more of a hoisin flavour rather than a rich pork stew. I had to boil the sauce for about 20 minutes to get it "reduced and slightly syrupy". As I don't have a casserole dish which can go on the hob and had to move the meat and juices between this and a pan, the taste to effore ratio means that I probably won't make this again.

philinbrighton's picture
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Delish!

rezala's picture
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I made this meal today, it was extremely tasty, excellent flavours. I halved the recipe but used the 500ml of stock as suggested by Jo62. I also used pork tenderloin and served with egg noodles, next time I may try it with mashed potatoes. My hubbie was very disappointed that there was none left in the pot. Definitely a favourite and will be cooking this again very soon.

iceteabar's picture
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Nice flavour, even my 4 year old daughter liked it

henriot's picture
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made this for a dinner party yesterday & it went down a treat although next time will add the plums in much later as they fell apart but the whole dish was absolutely gorgeous, meat was so tender full of flavour. Cooking it again for another party!

catdelli's picture
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after reading everyones review of this recipe i couldnt resist doing this. i cooked it before christmas for some friends and we all thought it was excellent. the smell of the food cooking when they arrived was very welcoming. the kids loved it too. 10 out of 10

judithlynne's picture

this is a fantastic dish - tasty and easy to prepare! My 17 year old son's favourite!!

vrog's picture
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Very tasty and quite unusual. Smelled gorgeous while cooking. Only quibble is that it was hard to keep track of all the ingredients - half of several items in the marinade, so the other half waiting around overnight. Had half the chilli left over at the end but had put all the spring onions in earlier. Next time would add everything to the marinade and be done with them!

julie6460's picture
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Really delicious. Didn't have any soy sauce so used Ume plum seasoning which worked beautifully. Plums disappeared into the sauce and the meat was really tender. Will definitely do this one again

screamer's picture
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Cooked this for a dinner party and it was fantastic. I cooked it in my slow cooker for about 7 hours, including the plums. I also substituted the oil for a few sprays of FryLight Olive Oil and lo.. it became an almost sin free meal. Very nice indeed.

joannecampbell's picture
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Gorgeous and cheffy friends loved it.

mrspastry's picture
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What can I add? Delicious!

markrodham's picture

Maybe it's just me but I'm preparing this meal now and find the method a little vague. Are the garlic cloves left whole or chopped or crushed ? Is the ginger sliced or grated ? As a cook I like to follow the instructons on the basis they have been tried and tested to get the best result

Foodmonster2's picture
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Great recipe, one of my cold weather favourites! I have made it few times now and it has never failed. I use sherry instead of rice wine as it's often recommended as a substitute.

judeann's picture

Why does your "Add to your Binder " system not work at times. I find it very erratic.

rhfrancis's picture

When does the remaining chopped chilli get added?

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