Braised pork with plums

Braised pork with plums

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(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.

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Comments, questions and tips

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1st Feb, 2013
I made it with ready to eat dried prunes instead of plums - put them in the slow cooker with the meat - it was lovely!
21st Jan, 2013
Did this with chicken and it was delicious. Rich, sticky, and the meat just fell off the bone. Served with pak choi and noodles. My boyfriend loved it. Will definitely make again.
25th Nov, 2012
19th Nov, 2012
I got some very funny looks off my husband when I told him I was cooking Pork and Plums, but he LOVED it. (even took some left overs to work). I will confess to not exactly collowing the recipie to the letter. However, that is how I cook. Will definately be cooking this again. We have a Chinese wedding coming up in the family and I will defiantely be making this as part of the buffet.
14th Nov, 2012
I Made this for dinner last night after reading all the rave reviews. Marinated the pork for 24hrs. Thought it was ok but not fantastic. Fiancee enjoyed it. I was a bit disappointed and have made better recipes from good food. Probably wont make this a regular in our house :-(
7th Nov, 2012
Cooked this for my very fussy boyfriend and he loved it!! Definitely a winner!
31st Oct, 2012
I absolutely loved this recipe it was soooo tasty, I used loin chops and cubed those because I had some in the freezer. I took inger gdfd's advice and only used 1/2 tsp of five spice and it was perfect. I have made it again since and will continue to do so in the future. You will love it, quick to prepare and great taste, make it today.
25th Oct, 2012
This was fabulous. Made in slow cooker with half a bottle of red wine, did not put in plums, as children not keen, but thickened gravy with redcurrant jelly which gave a lovely taste.
25th Oct, 2012
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.
21st Oct, 2012
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.


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