Braised pork with plums

Braised pork with plums

  • 1
  • 2
  • 3
  • 4
  • 5
(96 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


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
10th May, 2014
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.
16th Jan, 2014
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
3rd Dec, 2013
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.
20th Oct, 2013
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!
18th Oct, 2013
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 !!!!
26th Sep, 2013
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.
7th Jul, 2013
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.
3rd Jul, 2013
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!
14th Feb, 2013
Flavoursome and delicious yet easy to make. A winner every time
9th Feb, 2013
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?