• 1.6kg pork shoulder cut into chunks
  • 5tbsp rice wine
  • 5 tbsp soy sauce
  • 5 garlic cloves
  • piece of ginger (thumb sized)
  • 1 red chilli
  • 2 tbsp oil
  • 1 cinnamon stick
  • bunch sliced spring onions
  • 2 star anise
  • 2 tsp chinese 5 spice
  • 2 tbsp sugar
  • 2 tbsp tomato puree
  • 500ml chicken stock
  • 6 ripe plums halved and stoned


  • STEP 1
    mix pork with rice wine, soy sauce and half of the ginger, garlic and chilli leave to marinate for up to 2 hours
  • STEP 2
    heat oil in pan tip in half of the spring onions, ginger, garlic, chilli, cinnamon, star anise, 5 spice, sugar and puree fry until soft add the pork to the pan and fry until meat is sealed tip everything into the slow cooker pot including stock and marinade leave to cook for 8-9 hours on low
  • STEP 3
    halfway through cooking, skim any fat off the surface stir the mixture stir in the plums an hour before the end
  • STEP 4
    remove the pork and plums from the pot boil the mixture until it has reduced and the sauce is sticky/syrupy (5-10 mins) Return the pork and plums to the pan, stir and gently warm them through scatter the remaining spring onions over top and serve

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