The BBC Good Food logo
Chinese braised pork with plums

Chinese braised pork with plums

By
A star rating of 4.9 out of 5.12 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
Nutrition: per serving
NutrientUnit
kcal576
fat33g
saturates10g
carbs33g
sugars30g
fibre3g
protein36g
salt4.8g
Advertisement

Ingredients

  • 1 ¼kg pork belly , skinned and trimmed of excess fat
  • 2 tbsp sunflower oil
  • 1 onion , roughly chopped
  • bunch spring onions , greens and whites separated
  • 50g ginger , peeled and chopped
  • 2 garlic cloves
  • small bunch coriander , leaves and stalks separated
  • 1 tbsp Chinese five-spice powder
  • 5 whole star anise
  • 1 cinnamon stick
  • 85g dark brown muscovado sugar
  • 4 tbsp each light and dark soy sauce
  • 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
  • jasmine rice and Asian greens, to serve

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.9 out of 5.12 ratings
Advertisement
Advertisement
Advertisement

Sponsored content