Chinese braised pork with plums

Chinese braised pork with plums

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(8 ratings)

Prep: 50 mins Cook: 3 hrs, 45 mins

More effort

Serves 6

If you like Chinese crispy duck pancakes, you'll love this pork dish - serve with Asian greens and rice to soak up the rich plum sauce

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal576
  • fat33g
  • saturates10g
  • carbs33g
  • sugars30g
  • fibre3g
  • protein36g
  • salt4.8g


  • 1¼kg pork belly, skinned and trimmed of excess fat
  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 onion, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • bunch spring onions, greens and whites separated
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 50g ginger, peeled and chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 garlic cloves
  • small bunch coriander, leaves and stalks separated
  • 1 tbsp Chinese five-spice powder
  • 5 whole 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 cinnamon stick
  • 85g dark brown muscovado sugar
  • 4 tbsp each light and dark soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 4 tbsp hoisin sauce
  • 2 tbsp rice wine vinegar
  • 2 stem ginger balls from a jar, diced, plus 2 tbsp syrup
  • 1 chicken (or pork) stock cube
  • 450g plums, quartered and stoned



    The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…

  • jasmine rice and Asian greens, to serve


  1. Bring a very large saucepan of salted water to the boil. Add the pork belly and boil for 15 mins until cooked. Cool to room temperature, then cut into 4cm chunks and make sure they’re dry.

  2. Heat some of the oil in a large flameproof casserole dish and brown the pork in batches. Once browned, set aside. Put the onion, spring onion whites, ginger, garlic and coriander stalks in a blender and whizz to a paste.

  3. After browning the pork, wipe out the dish, add the paste with a splash of water and gently heat until softened. Stir in the five-spice powder, star anise, cinnamon and 1 tsp ground pepper. Fry for 1 min, then add the sugar, soy sauces, hoisin sauce, vinegar and ginger syrup. Return the pork, plus any juices, then crumble in the stock cube and add enough water to just cover. Stir in a third of the plums and bring to a gentle simmer while you heat oven to 160C/140C fan/ gas 3. Cover the dish and bake for 2 1⁄2 hrs.

  4. Lift the pork into an ovenproof dish, cover with foil and keep warm in a low oven. Put the sauce back on the hob and boil until reduced by about half. Add the remaining plums and cook for a few mins more, then return the pork. Finely slice the spring onion greens and scatter over with the coriander leaves. Serve with jasmine rice and stir-fried greens.

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Comments, questions and tips

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20th Mar, 2019
This was so delicious. I wasn’t sure from the recipe when to put the stem ginger from the jar in but I guessed & it all tasted amazing!! My tip is to really brown the meat well - I virtually caramelised it!
28th Oct, 2017
Very nice, the meat was lovely and succulent. Personally, I thought the sauce was a bit too salty, but maybe I let it boil a bit too long in the final stage. Also, I found the taste of the five-spice powder a bit too strong. I would definitely use less next time. Will cook again.
24th Feb, 2017
This dish is gorgeous. It didn't look much in the pan, but it tastes so good when you eat it. I served it with plain boiled rice and i've made it three times in three weeks. Try it. you won't be disappointed...
14th Dec, 2015
Really delicious dish, have made it on a number of occasions and it has always gone down very well. It's easy to do and impressive.
9th Sep, 2014
Absolutly amazing! My husband loved it, an I also liked it a lot. We served it with rice an it tased good. I guess we will be making this again...
4th Jul, 2019
Do I have to remove the skin from the meat?
goodfoodteam's picture
11th Jul, 2019
Thanks for your question. Yes, skin removed - we have now clarified this in the recipe.
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