Pot Roast Braised In Ginger Plum Sauce Recipes

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PORK WITH PLUM SAUCE



Pork with Plum Sauce image

What better way to serve pork than with a sweet and tangy plum sauce! The combination of spices turns this ordinary pork dish into a family favorite! Serve with rice and sprinkle with cilantro.

Provided by Budark

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 1h15m

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil
4 boneless pork chops
salt and ground black pepper to taste
1 large clove garlic, minced
¼ cup soy sauce
2 tablespoons red wine vinegar
2 tablespoons brown sugar
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
5 fresh plums, pitted and coarsely chopped

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).

Nutrition Facts : Calories 300.5 calories, Carbohydrate 18.4 g, Cholesterol 59.1 mg, Fat 14 g, Fiber 1.3 g, Protein 25.2 g, SaturatedFat 3.6 g, Sodium 938.2 mg, Sugar 15.1 g

SLOW COOKER RED CURRY BEEF POT ROAST



Slow Cooker Red Curry Beef Pot Roast image

When you cross Southeast Asia and Midwest America, you get comfort food on the exotic side.

Provided by Chef John

Categories     World Cuisine Recipes     Asian

Time 8h

Yield 6

Number Of Ingredients 23

1 (2 1/2 pound) boneless beef chuck roast
salt and ground black pepper to taste
2 teaspoons vegetable oil
1 onion, chopped
1 teaspoon red curry paste, or to taste
2 teaspoons ground cumin
1 teaspoon ground coriander
2 cups chicken broth
1 (14 ounce) can coconut milk
1 (10 ounce) can diced tomatoes and green chiles
3 tablespoons Asian fish sauce, or to taste
¼ cup brown sugar
4 cloves garlic, minced
1 tablespoon tomato paste
1 (3 inch) piece fresh ginger root, peeled and sliced
1 lime, juiced
2 bay leaves
1 ½ pounds small potatoes, halved
4 small heads baby bok choy, sliced in 2-inch sections, green leaves intact
1 ½ teaspoons cornstarch
1 tablespoon water
¼ cup chopped roasted peanuts, or to taste
¼ cup chopped fresh cilantro, or to taste

Steps:

  • Generously season beef chuck roast with salt and pepper.
  • Heat a large skillet over high heat; add vegetable oil. When oil is hot, brown roast on all sides, about 2 minutes per side. Remove pan from heat.
  • Spread chopped onions in slow cooker; place browned roast on top of onions.
  • Spoon red chili paste into the hot skillet. Add cumin and coriander. Rub mixture into hot oil with the back of a spoon to blend. Place skillet over medium heat.
  • Pour in chicken stock. Return heat to high. Stir in coconut milk. Add diced tomatoes with green chiles, fish sauce, brown sugar, minced garlic, tomato paste, and sliced ginger; stir in lime juice. Bring to a boil.
  • Pour mixture over pot roast; add bay leaves. Stir to distribute ingredients in the slow cooker.
  • Cover slow cooker and set to Low. Cook until fork tender, 7 to 8 hours.
  • Remove meat from the broth. If desired, skim some fat from the surface of the broth.
  • Place potatoes and bok choy into the broth; stir. Cover and turn heat to high. Cook until potatoes are tender, about 12 minutes.
  • Blend cornstarch and water in a small dish until dissolved. Stir into broth mixture.
  • Cut meat into large chunks and add to the slow cooker; stir. Cover slow cooker and cook on high until meat is heated through and broth is slightly thickened, about 12 minutes.
  • Ladle into serving bowls and garnish with chopped peanuts and cilantro.

Nutrition Facts : Calories 625.4 calories, Carbohydrate 42.2 g, Cholesterol 86.1 mg, Fat 39 g, Fiber 5.9 g, Protein 30.1 g, SaturatedFat 21 g, Sodium 960.1 mg, Sugar 13.2 g

SOY-GINGER POT ROAST



Soy-Ginger Pot Roast image

My husband really likes roast beef, and I really like my slow cooker. I brought in Asian influences for an all-day pot roast with some oomph. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories     Dinner

Time 7h25m

Yield 6 servings.

Number Of Ingredients 14

1 boneless beef chuck roast (3 to 4 pounds)
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1-1/2 cups water
1/2 cup reduced-sodium soy sauce
1/4 cup honey
3 tablespoons cider vinegar
3 garlic cloves, minced
2 teaspoons ground ginger
1 teaspoon ground mustard
1 large onion, halved and sliced
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

  • Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Transfer meat to a 5- or 6-qt. slow cooker. In a small bowl, mix water, soy sauce, honey, vinegar, garlic, ginger and mustard; pour over meat. Top with onion. Cook, covered, on low until meat is tender, 7-9 hours., Remove roast and onion to a serving platter; keep warm. Transfer cooking juices to a large saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.

Nutrition Facts : Calories 489 calories, Fat 24g fat (9g saturated fat), Cholesterol 147mg cholesterol, Sodium 1256mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 46g protein.

BRAISED PORK WITH PLUMS



Braised pork with plums image

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

about 1.6kg/3lb 8oz pork shoulder
5 tbsp rice wine
5 tbsp light soy sauce for flavour, 1 tbsp dark for colour
generous thumb-size piece fresh root ginger
5 garlic cloves
1 red chilli , deseeded and finely chopped
2 tbsp vegetable oil
bunch spring onions , finely sliced
2 star anise
1 ½ tsp five-spice powder
1 cinnamon stick
2 tbsp sugar , any type
1 tbsp tomato purée
500ml chicken stock
6 ripe plums , halved and stoned

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

POT ROAST BRAISED IN GINGER PLUM SAUCE



Pot Roast Braised in Ginger Plum Sauce image

A different version of pot roast. If you can't find plum wine or don't have it, substitute 1/4 cup water and 1/4 cup plum syrup that you drained from the canned plums.

Provided by breezermom

Categories     Roast Beef

Time 4h

Yield 10 serving(s)

Number Of Ingredients 11

1 boneless chuck roast, about 3 1/2 to 4 lbs
2 tablespoons olive oil, divided
3 tablespoons green onions, finely chopped
2 shallots, finely chopped
2 tablespoons gingerroot, grated
2 garlic cloves, minced
2 (15 ounce) cans sweet whole purple plums in heavy syrup, drained, pitted, and coarsely chopped
1 1/2 cups beef broth
1/2 cup plum wine
1/4 cup teriyaki sauce
2 tablespoons cider vinegar

Steps:

  • Brown the roast in 1 tbsp olive oil in a dutch oven over medium-high heat. Add green onions; cook, stirring constantly, until lightly browned. Remove roast and green onions temporarily.
  • Add the additional 1 tbsp olive oil to the dutch oven. Cook the shallot, gingerroot, and garlic in the dutch oven over medium-high heat, stirring constantly, until tender. Add the plums and the next four ingredients. (See recipe description for substitute for the plum wine). Stir well.
  • Return the roast to the dutch oven, spooning the sauce over the roast. Cover and bake at 350 degrees for 3 to 3 1/2 hours or until the meat is tender. Serve the roast with the sauce.

PORK CHOPS WITH GINGERED PLUM SAUCE



Pork Chops with Gingered Plum Sauce image

Categories     Fruit     Garlic     Ginger     Pork     Sauté     Dinner     Plum     Meat     Spice     Fall     Summer     Party     Gourmet     Dairy Free     Peanut Free     Tree Nut Free

Yield Serves 4

Number Of Ingredients 10

3/4 pound Italian prune plums
1 large garlic clove
4 pork chops (each about 1 inch thick)
1 tablespoon vegetable oil
1 1/2 teaspoons finely grated peeled fresh gingerroot
1/4 cup soy sauce
2 tablespoons Sherry vinegar or red-wine vinegrar
2 tablespoons packed brown sugar
2 whole star anise or 1/2 teaspoon anise seeds
Garnish: chopped scallion and plum slices

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.

CHINESE BRAISED PORK WITH PLUMS



Chinese braised pork with plums image

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

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

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

GINGERED PLUM BARBEQUE SAUCE



Gingered Plum Barbeque Sauce image

Categories     Sauce     Fruit     Ginger     Quick & Easy     Low Cal     Plum     Summer     Anise     Soy Sauce     Simmer     Gourmet

Yield Makes about 1 cup

Number Of Ingredients 11

4 black plums (about 3/4 pound), cut into 1-inch chunks
1 tablespoon finely grated peeled fresh gingerroot
1 garlic clove, chopped
3 tablespoons hoisin sauce*
2 tablespoons firmly packed brown sugar
2 tablespoons water
1 tablespoon soy sauce
1 star anise or 1/4 teaspoon anise seeds
1 tablespoon cider vinegar
2 scallions, chopped
*available at specialty foods shops, Asian markets, and most supermarkets

Steps:

  • In a saucepan simmer all ingredients except vinegar and scallions, covered, stirring occasionally, until plums are falling apart, about 20 minutes. Add vinegar and simmer, uncovered, stirring frequently, until sauce is consistency of ketchup, about 10 minutes. Discard star anise or anise seeds and stir in scallions.

PORK ROAST WITH PLUM SAUCE



Pork Roast with Plum Sauce image

This juicy roast lends itself to variation, as apricot preserves would also work well. The flavors blend together perfectly to create a subtle hint of Asian flair. - Jeannie Klugh, Lancaster, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 10 servings.

Number Of Ingredients 14

1 boneless whole pork loin roast (4 pounds)
2 tablespoons canola oil
1 cup sherry
2 tablespoons dried thyme
2 tablespoons soy sauce
4 garlic cloves, minced
1 tablespoon ground mustard
1-1/2 teaspoons ground ginger
1 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup plum jam
2 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Cut roast in half. In a large skillet, brown roast in oil on all sides; drain. Transfer to a 4-qt. slow cooker. , In a small bowl, combine the sherry, thyme, soy sauce, garlic, mustard, ginger, garlic salt, salt and pepper; pour over pork. Cover and cook on low for 5-6 hours or until a meat is tender. Remove meat to a serving platter; keep warm. Let stand for 10-15 minutes before slicing. , Skim fat from cooking juices; transfer to a small saucepan. Add jam. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with gravy.

Nutrition Facts :

GINGER-PLUM DIPPING SAUCE



Ginger-Plum Dipping Sauce image

Make and share this Ginger-Plum Dipping Sauce recipe from Food.com.

Provided by Shawn C

Categories     Sauces

Time 15m

Yield 1 serving(s)

Number Of Ingredients 11

1 teaspoon dry mustard
1/4 cup orange juice
1 1/2 tablespoons soy sauce
1 tablespoon chinese plum sauce
1 tablespoon balsamic vinegar
1 teaspoon ginger, finely grated
1 teaspoon lemon juice
1/2 teaspoon sugar
1/2 teaspoon salt
1 tablespoon peanut oil
1 1/2 teaspoons sesame oil

Steps:

  • In a small bowl, mix the dry mustard with 1 tsp of water; let stand for 10 minutes.
  • In a medium bowl, whisk the orange juice with the soy sauce, plum sauce, vinegar, ginger, lemon juice, sugar and salt.
  • Whisk in the peanut oil and sesame oil and then the mustard paste.

Nutrition Facts : Calories 289.2, Fat 21.6, SaturatedFat 3.4, Sodium 2774.6, Carbohydrate 21.1, Fiber 1.2, Sugar 8.2, Protein 4.5

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BEER-BRAISED BISON POT ROAST RECIPE - FOOD RECIPES
2021-06-25 J. Kenji Lopez-Alt Recipe Facts Active: 45 mins Total: 0 mins Serves: 8 to 10 servings Ingredients Save Recipe 1 rolled bison chuck roast, 5 to 6 pounds Kosher salt and freshly ground black pepper 2 tablespoons canola oil 2 medium onions, finely sliced (about 2 cups) 1 medium carrot, finely diced (about 1/2 cup) […]
From recipes.studio


COFFEE BRAISED POT ROAST WITH ONION SAUCE RECIPE
A tasty pot roast with a rich sauce. Serve with potatoes and steamed carrots. The vinegar added to the gravy gives it a "sauerbraten" flavor and can be omitted if desired. Recipe Categories . Course. Appetizers (3013) Beverages (2056) Breakfast (2481) Desserts (5568) Dinner (11549) Lunch (6761) Ingredient. Beef (3218) Pasta (1815) Pork (3289) Poultry (3910) Salmon (483) …
From recipezazz.com


RECIPE: BRAISED CHICKEN BREASTS WITH PLUM SAUCE - RECIPELINK.COM
Plum Sauce: Drain 1 can (15 oz.) whole purple plums, remove pits and chop coarsely; reserve 2 tablespoons of the syrup. In heavy saucepan, place plums, reserved syrup, 2 tablespoons butter, 1/2 cup finely chopped onion, 1/4 cup brown sugar, 1/4 cup chili sauce, 2 tablespoons soy sauce, 1 teaspoon ground ginger, 2 teaspoons lemon juice and 1/2 cup chopped walnuts.
From recipelink.com


MELTING POT PLUM SAUCE RECIPE - THERESCIPES.INFO
The Melting Pot Plum Sauce Recipe - Keyingredient tip www.keyingredient.com. 1. 1 In a small bowl, mix the dry mustard with 1 tsp of water; let stand for 10 minutes. 2. 2 In a medium bowl, whisk the orange juice with the soy sauce, plum sauce, vinegar, ginger, lemon juice, sugar and salt. 3. 3 Whisk in the peanut oil and sesame oil and then the ...
From therecipes.info


BEEF CHUCK POT ROAST WITH BRAISED VEGETABLES RECIPE
Add 3 cups hot stock, and put the roast in the pan. Cover, and bake 1½ hours. After 1½ hours, add the remaining 2 cups stock, the rutabagas or turnips, and the 2 onions cut into chunks.
From foodnewsnews.com


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