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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24th Sep, 2009
PS......far too much liquid. I didn't even get close to 'syrupy'!
24th Sep, 2009
I found all the 'meat in and out of the pan' part of the recipe a bit of a pain. I much prefer Dory6's suggestion about using the slow cooker. The end result was tasty enough for us adults but the kids hated cooked plums and they were left at the side of the plate. Don't think I'll bother with this recipe again.
20th Sep, 2009
This was absolutely delicious! The pork was tender and all the ingredients complimented each other. Was like a chinese takeaway but 100 times better. Duck would probably go well with these ingredients. Will definately be making it again!
20th Sep, 2009
Very easy to prepare and cook! The taste is immense! Served it with stir fried egg noodles. Have done this in the slow cooker too when I needed it to be 'ready and waiting' at the end of the day and reduced the sauce on the hob. Excellent!
19th Sep, 2009
This is by far the nicest recipe I have ever cooked from good food. It is absolutely divine, the pork is so tender and the flavours are amazing! So simple too - just throw together and leave to braise.
18th Sep, 2009
I had a large piece of belly pork lurking in the freezer and half a punnet of Victoria plums languishing in the fridge. This was the perfect recipe to use them up. I kept the pork in one piece but otherwise followed the cooking method. I only needed 500 ml stock and had to add 2 tablespoons of redcurrant jelly to counteract the acidity of the fruit. It was absolutely delicious with a thick plummy sauce. this is a recipe I will definitely make again. I think it would also work well with beef and could be adapted for chicken portions.


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