Recipe

Pork and plum casserole

The rich flavour of plums really enhance the flavour in our beautiful slow-cooked casserole. Team this warming dish with steamed green beans or sautéed bok choy for a complete and nourishing meal.

By Sophie Gray
  • 1 hr preparation plus marinating
  • 2 hrs cooking
  • Serves 4
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Ingredients

  • 700 g pork shoulder or fillet, cut in 2cm pieces
  • 60 ml rice wine or sherry
  • 60 ml sweet soy sauce
  • 1 tbsp grated ginger
  • 5 garlic cloves
  • 1/4 tsp dried chilli flakes
  • 2 tbsp vegetable oil
  • 4 spring onions, finely sliced
  • 1 star anise
  • 1/2 tsp five spice powder
  • 1 cinnamon stick
  • 1 tbsp tomato paste
  • 300 ml chicken stock
  • 6 plums, halved and stoned
  • 1/2 tbsp cornflour, dissolved in a dash of water
  • rice and toasted sesame seeds to serve, optional

Method

  • 1
    Place pork into a bowl and add the rice wine, soy sauce, half the ginger, half the garlic and half the chilli flakes. Marinate for at least 1 hour or up to 24 hours.
  • 2
    Preheat the oven to 170°C. Heat oil in frying pan and gently cook spring onions, the remaining ginger, garlic and chilli and the star anise, five spice powder and cinnamon. Fry gently until fragrant and soft.
  • 3
    Lift pork from the marinade and stir into the pan, cooking for 3-5 minutes, until the meat is sealed but not brown. Tip any remaining marinade into the pan and add the tomato paste and stock. Stir, pour in casserole dish, cover and cook for an hour.
  • 4
    Add the plums and cook uncovered for a further hour. Stir in cornflour.
  • 5
    Serve with rice and a sprinkle of sesame seeds if desired.

Notes

Dark fleshed plums add a lovely colour to this dish, but if you only have yellow flesh plums, use them anyway – it will still taste delicious. If you prefer, you can purchase diced pork, pre-packed in the supermarket butchery, to use in this recipe.