Plum Pork Recipes

BRAISED PORK WITH PLUMS

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.

PORK WITH PLUM SAUCE

Steps:

• Whisk 1 tablespoon wine, the ginger and 2 tablespoons ice water in a large bowl. Whisk in the flour and 1 teaspoon salt. Add the pork, turning to coat; refrigerate while you prepare the sauce.
• Remove the zest from the orange in wide strips using a vegetable peeler. Put the zest in a skillet and squeeze in the juice. Whisk in the vinegar, honey and the remaining 3/4 cup plus 3 tablespoons wine. Add the mint and cook over medium-high heat until syrupy, 10 to 15 minutes. Add the plums and cook until slightly soft, about 4 minutes. Remove from the heat and discard the mint. Swirl in the butter, if desired, and season with salt.
• Heat 1/4 inch peanut oil in a large nonstick skillet over medium-high heat. Fry the pork until golden and crisp, 4 to 5 minutes per side. Transfer to a paper towel-lined plate to drain. Season with salt and serve with the plum sauce.

PORK WITH PLUM SAUCE

Steps:

• Heat the vegetable oil in a skillet over medium-high heat. Season pork chops with salt and pepper; cook in the hot oil until browned, about 2 minutes per side. Remove pork chops to a plate.
• Reduce heat to medium; cook and stir the garlic in the skillet just until fragrant, 10 to 20 seconds. Pour in the soy sauce, red wine vinegar, brown sugar, ginger, and cloves; bring to a boil. Stir the mixture until the brown sugar dissolves; add the plums. Cover, reduce heat, and simmer the mixture until the sauce has thickened and the plums are very soft, about 45 minutes. Mash the plums with a potato masher to an applesauce-like texture. Place the pork chops back into the pan and cook in the sauce until no longer pink in the middle, 10 to 15 minutes. A meat thermometer inserted into the middle of a chop should read 145 degrees (63 degrees C).

SAUTEED PORK AND PLUMS

Steps:

• Season pork with salt. Brown pork in oil and butter over medium-high heat, and remove. Saute plums and onion over medium heat. Add vinegar, and stir until bubbling. Return pork to pan, and toss.

PLUM PORK SPICY MEATBALLS WITH BOK CHOY AND ZUCCHINI

Steps:

• Whisk together first 5 ingredients. Reserve 1-1/4 cups for sauce. Pour remaining mixture into a large bowl; add egg and 1/2 cup bread crumbs. Add pork; mix lightly but thoroughly. Shape into 16 balls. Place remaining 1 cup bread crumbs in a shallow bowl. Roll meatballs in bread crumbs to coat., In a large skillet, heat 3 tablespoons oil over medium heat. In batches, cook meatballs until cooked through, turning occasionally. Remove and keep warm. Heat remaining 1 tablespoon oil in the same skillet. Add zucchini and bok choy; cook and stir over medium-high heat until crisp-tender, 6-8 minutes. Add meatballs and reserved sauce; heat through. If desired, sprinkle with sesame seeds.

PLUM-GOOD PORK CHOPS

Steps:

• In a large skillet, brown chops in oil. Combine the plum sauce, orange juice, soy sauce, garlic, mustard, ginger and pepper; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Remove pork chops and keep warm. Set aside 1/2 cup sauce mixture., In the same skillet, cook the coleslaw mix, carrot and onions over medium heat until crisp-tender. Serve with pork chops; drizzle with reserved sauce and sprinkle with sesame seeds.

PLUM PORK CHOPS

Steps:

• In a small bowl, mix plum preserves, garlic, soy sauce and salt.
• Microwave on high 1 minute or until preserves melt.
• Brush 1 side of each pork chop with plum sauce.
• On a pre-heated grill place pork chops sauce side down and cook over medium heat for 5 minutes or until browned.
• Brush top side of chops with plum sauce, turn chops over and cook for 5 minutes or until cooked through.
• Remove pork chops from grill to serving dish.
• Reheat remaining plum sauce and pour over pork chops.
• (This can also be cooked in a pre-heated large non-stick skillet.).
• Serve pork chops on top a bed of Risotto.
• A baby spinach salad is a great addition.

PLUM PORK STEAKS

Steps:

• Combine sauces, honey, oil, garlic & chilli, stir to combine.
• Place steaks in a shallow dish and allow to marinade in mixture for at least 30 minutes.
• Cook steaks over high heat, basting with marinade for 8-12 mins or until just cooked through.

CHINESE BRAISED PORK WITH PLUMS

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.

PORK CHOPS WITH GINGERED PLUM SAUCE

Steps:

• Quarter and pit plums and mince garlic. Pat pork chops dry with paper towels and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and brown pork chops about 2 minutes on each side, transferring to a plate. Add garlic and gingerroot to skillet and sauté, stirring constantly, 30 seconds. Stir in soy sauce, vinegar, brown sugar, and anise and bring to a simmer. Return pork chops to skillet and arrange plums around them. Simmer mixture, covered, over moderately low heat 50 minutes, or until meat is very tender. Transfer chops to a platter and, if necessary, simmer sauce, uncovered, until thickened slightly. Discard star anise, if used. Pour sauce over chops and garnish with scallion and plum.