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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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?
22nd Mar, 2012
what do you serve it with? rice?
4th Feb, 2012
I loved this meal and have decided to do it again as it was a huge success with mine and the neighbours taste buds. A spiffing dish.
21st Jan, 2012
Yum! Used diced pork fillet instead and it worked brilliantly
9th Jan, 2012
what would be a good wine with this? and what have most of you served it with?
30th Dec, 2011
Have made this 3 times, once for family and twice for guests... it's orgasmic and never fails to impress. I leave out the sugar as I'm diabetic and I prefer it less sweet anyway. Make sure you have some crisp roasties to mop up the sauce :)
20th Nov, 2011
We really enjoyed this easy to make and delightful to eat dish. I left it in the oven for 30 minutes longer than recipe time,the meat was meltingly tender and the sauce had reduced to a gorgeous gooey syrup, no need to reduce at all. Will difinitely do again and again.
17th Sep, 2011
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.
10th Sep, 2011
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
4th Sep, 2011
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)


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