Pork with plums
4 servings
240 minutes
Pork with plums is an exquisite dish of Pan-Asian cuisine that combines the sweetness of fruits, the spiciness of spices, and the tenderness of meat flavor. The origins of this recipe trace back to Eastern gastronomy traditions where meat is often cooked with fruits to create complex and rich flavor combinations. The aroma of anise, cinnamon, and ginger fills the dish with warmth and depth while rice wine and soy sauce provide a refined balance of sweet and salty. Long baking makes the pork incredibly tender, and the plums added at the end infuse the meat with rich fruit juice giving it a slight tanginess. This dish should be served in a deep plate generously drizzled with aromatic sauce—an ideal treat for a festive dinner or a cozy family evening.
1
Prepare all the ingredients. Preheat the oven to 180 degrees.
2
Slice the ginger into thick rounds and cut the chili pepper in half.
- Ginger: 40 g
- Chili pepper: 1 piece
3
Place a heavy-bottomed saucepan on the fire and add ginger, chili, star anise, cinnamon, sugar, and orange zest.
- Ginger: 40 g
- Chili pepper: 1 piece
- Anise (star anise): 6 pieces
- Cinnamon sticks: 4 pieces
- Brown sugar: 135 g
- Orange zest: 15 g
4
Pour in soy sauce, broth, and wine, bring to a boil, and cook for 5 minutes until the mixture thickens slightly.
- Soy sauce: 60 ml
- Chicken broth: 310 ml
- Sweet rice wine: 250 ml
5
Line a baking dish with high sides with parchment paper.
6
Place the pork in a dish and pour the prepared syrup over it. Cover with paper and foil, tightly wrap the edges, and send it to the oven for 1.5 hours.
- Pork neck: 800 g
7
Turn the pork, seal it again, and send it back to the oven for another 1.5 hours.
8
Cut the plums in half and remove the pits.
9
After 3 hours of baking, remove the foil and paper cover from the pan, add the plums, and return to the oven for another 15-25 minutes until the meat is browned.
- Red plums: 8 pieces
10
Serve the pork with plums in a deep dish along with the sauce it was baked in.