Braised pork with plums

Braised pork with plums

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(83 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
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Ingredients

  • about 1.6kg/3lb 8oz pork shoulder
    Pork

    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 onions

    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 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

    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

    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.

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Comments, questions and tips

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jeanieh
4th Oct, 2012
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
4th Oct, 2012
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
24th Sep, 2012
Has anyone tried freezing it? May be without the plums then add them when reheating?
cagoodden1
23rd Sep, 2012
5.05
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
17th Sep, 2012
5.05
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
14th Sep, 2012
I've made this several times and it's always a winner.
emsmith
1st Sep, 2012
5.05
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
5th Aug, 2012
5.05
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
8th Jul, 2012
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
22nd Mar, 2012
what do you serve it with? rice?

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