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
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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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13th Aug, 2011
we loved this, I have made it twice, didn't have rice wine so used port, put it all in the slow cooked and just left it, even my fussy sons liked it, served it the second time with rice rather than veg.
6th Aug, 2011
After an hour of cooking, the plums had dissolved into the sauce but I found that I couldn't really taste them. I suppose I was expecting more of a hoisin flavour rather than a rich pork stew. I had to boil the sauce for about 20 minutes to get it "reduced and slightly syrupy". As I don't have a casserole dish which can go on the hob and had to move the meat and juices between this and a pan, the taste to effore ratio means that I probably won't make this again.
philinbrighton's picture
20th Jul, 2011
18th May, 2011
I made this meal today, it was extremely tasty, excellent flavours. I halved the recipe but used the 500ml of stock as suggested by Jo62. I also used pork tenderloin and served with egg noodles, next time I may try it with mashed potatoes. My hubbie was very disappointed that there was none left in the pot. Definitely a favourite and will be cooking this again very soon.
16th Feb, 2011
Nice flavour, even my 4 year old daughter liked it
7th Feb, 2011
made this for a dinner party yesterday & it went down a treat although next time will add the plums in much later as they fell apart but the whole dish was absolutely gorgeous, meat was so tender full of flavour. Cooking it again for another party!
4th Jan, 2011
after reading everyones review of this recipe i couldnt resist doing this. i cooked it before christmas for some friends and we all thought it was excellent. the smell of the food cooking when they arrived was very welcoming. the kids loved it too. 10 out of 10
12th Dec, 2010
this is a fantastic dish - tasty and easy to prepare! My 17 year old son's favourite!!
8th Dec, 2010
Very tasty and quite unusual. Smelled gorgeous while cooking. Only quibble is that it was hard to keep track of all the ingredients - half of several items in the marinade, so the other half waiting around overnight. Had half the chilli left over at the end but had put all the spring onions in earlier. Next time would add everything to the marinade and be done with them!
1st Dec, 2010
Really delicious. Didn't have any soy sauce so used Ume plum seasoning which worked beautifully. Plums disappeared into the sauce and the meat was really tender. Will definitely do this one again


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