Best 2 Chinese Braised Pork With Plums Recipes
Indulge in the tantalizing flavors of Chinese Braised Pork with Plums, a delectable dish that combines the richness of pork belly with the tangy sweetness of plums. This traditional Chinese dish is a symphony of flavors and textures, featuring tender, melt-in-your-mouth pork belly braised in a flavorful sauce made with plums, soy sauce, and spices. The result is a dish that is both savory and sweet, with a hint of sourness from the plums. Served over steamed rice or noodles, Chinese Braised Pork with Plums is a hearty and satisfying meal that is sure to become a family favorite. This article also includes recipes for variations of this classic dish, such as Plum Sauce Pork Chops, a healthier take on the traditional dish, and Plum Pork Stir-Fry, a quick and easy weeknight meal. With its detailed instructions and helpful tips, this article is your ultimate guide to mastering Chinese Braised Pork with Plums and its delicious variations.
Let's cook with our recipes!
BRAISED PORK WITH PLUMS
Meltingly tender meat in a spicy, fruity sauce, this meal is guaranteed to impress
Provided by Good Food team
Categories Dinner, Main course
Time 2h25m
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 530 calories, Fat 36 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 2.87 milligram of sodium
CHINESE BRAISED PORK WITH PLUMS
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
Provided by Sarah Cook
Categories Dinner, Main course
Time 4h35m
Number Of Ingredients 18
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 576 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 30 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 4.8 milligram of sodium
Tips:
- Choose ripe but firm plums for a better texture and flavor. Slightly underripe plums will hold their shape better during braising.
- Sear the pork belly in a hot pan until browned on all sides. This will help to render some of the fat and add flavor to the meat.
- Use a heavy-bottomed pot or Dutch oven for braising. This will help to distribute the heat evenly and prevent the pork from sticking to the bottom of the pot.
- Add enough liquid to the pot to cover the pork belly. This will help to keep the meat moist and tender.
- Cover the pot and braise the pork belly for at least 1 hour, or until the meat is fall-apart tender.
- Serve the braised pork belly with rice, noodles, or vegetables.
Conclusion:
Chinese braised pork with plums is a delicious and flavorful dish that is perfect for a special occasion or a weeknight dinner. The pork belly is braised until fall-apart tender and the plums add a sweet and sour flavor to the dish. This dish is sure to please everyone at the table!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
