Braised pork with plums

Braised pork with plums

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(95 ratings)

Prep: 25 mins Cook: 2 hrs Plus marinating


Serves 8

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

Nutrition and extra info


  • kcal530
  • fat36g
  • saturates13g
  • carbs11g
  • sugars10g
  • fibre1g
  • protein40g
  • salt2.87g
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  • about 1.6kg/3lb 8oz pork shoulder



    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



    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



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


  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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29th Dec, 2018
This is really tasty and easy to make. I think it needs more plums though, perhaps half as many again, and would also be tasty with some Szechuan peppercorns. Will definitely be making again and also trying it in the slow cooker.
31st Jan, 2018
What happens to the other half of the chilli?
10th Feb, 2017
Amazing and a great way to use up ripe plums. I put less sugar in the recipe. I slowly cook this for three hours in the oven and serve it with rice or noodles. My three year old loved the flavours. I do not reduce the sauce as it does this in the oven with time.
CJ Ted fred
29th Jan, 2017
My husband cooked this for me last night. I can honestly say that if I was served this in a restaurant in would have been very happy indeed. He swapped the rice wine vinegar for sherry and only used the light soy sauce. Served with egg fried rice it was delicious.
7th Aug, 2016
I am re-learning how to cook after years of takeaways and ready meals. We have a glut of plums so that is how I found this recipe. I substituted some of the things according to what I had in - 600g pre-cut pork, sherry instead of rice wine, frozen garlic and dried chilli, ketcap manis (Indonesian soy sauce) instead of the 2 soy sauces, it still worked a treat and I would do this again next time rather than buying extra ingredients for this meal. This is certainly going to be a regularly used recipe from now on. My husband (and me!) were very surprised how well it turned out! We had it with microwave pouch brown basmati rice and frozen green beans boiled on the hob. Next time I would probably use 400g Pork and 2tpsmn soy sauce (ketcap manis for me) since there are just 2 of us but the rest of the ingredients for the sauce I would keep the same.
25th Mar, 2016
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.
2nd Feb, 2016
Really enjoyed this. So many flavours and easy to do well definetlly make again
7th Dec, 2014
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.
6th Oct, 2014
What about the other half of the chilli?
Fridays cook
11th Aug, 2014
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.


Catherine Fisher's picture
Catherine Fisher
1st Nov, 2019
What is the best way to prep the garlic and ginger? Many thanks
19th Dec, 2017
Will this recipe freeze ok? Any tips eg thinking maybe cook without plums and add these when reheating?
goodfoodteam's picture
21st Dec, 2017
Thanks for your question. We think this recipe is best if not frozen but you could do so at the end of step 2 and still get great results.
11th Jan, 2017
I think I'm probably being silly here, but I'll ask you use the 500ml of stock in the slow cooker version of the recipe? I can't see it in the instructions so wanted to double check. Many thanks!
goodfoodteam's picture
16th Jan, 2017
Hi there, Thanks for your question. Yes, you do need to add the stock. It wasn't clear in the instructions but we have amended them now. We hope you enjoy the dish.
11th Feb, 2015
why can't I print these these recipes?
goodfoodteam's picture
17th Feb, 2015
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
4th Jan, 2014
how many portions will you get with this recipe?
goodfoodteam's picture
17th Feb, 2015
Hi wonderworm, thanks for your question. This recipe serves 8.
20th Oct, 2013
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
20th Oct, 2013
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.
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