Braised Pork with Plums is a delightful dish that combines the rich flavours of tender pork with the sweet and tangy notes of fresh plums. This dish has its roots in various culinary traditions, including French and Chinese cuisines, where the combination of meat and fruit has been a beloved pairing for centuries. A fantastic meal to make a weeknight special, or to wow guests on the weekend, Braised Pork with plums is sure to impress.

The Ingredients You Need

  • 2-3 lbs pork shoulder or pork loin, cut into 2-inch cubes.

  • Kosher salt and freshly ground black pepper.

  • 2 tablespoons of olive oil.

  • 2 tablespoons of unsalted butter.

  • 1 large red onion, thinly sliced.

  • 4 cloves garlic, minced.

  • 1 tablespoon fresh ginger , grated.

  • 1 teaspoon ground cinnamon.

  • 1/2 teaspoon ground cloves.

  • 1/2 cup red wine vinegar or apple cider vinegar.

  • 1/4 cup brown sugar.

  • 1 cup chicken or vegetable stock.

  • 8-10 fresh plums, pitted and quartered.

  • Fresh parsley or thyme for garnish (optional).

How To Cook This Dish

  • Season the pork cubes generously with salt and pepper.

  • In a large Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium-high heat. Working in batches if necessary, brown the pork cubes on all sides, about 2-3 minutes per batch. Transfer the browned pork to a plate and set aside.

  • Reduce the heat to medium and add the sliced onion to the pot. Cook for 5 minutes, stirring occasionally, until the onion is softened and lightly browned. Add the garlic, ginger, cinnamon, and cloves, and cook for an additional minute until fragrant.

  • Deglaze the pot with the vinegar, scraping up any browned bits from the bottom. Stir in the brown sugar and stock, and bring the mixture to a simmer.

  • Return the browned pork and any accumulated juices to the pot. Cover and transfer to a preheated oven set to 325°F (165°C). Braise for 1 hour.

  • After 1 hour, remove the pot from the oven and add the quartered plums. Return the pot to the oven and continue braising for another 30-45 minutes, or until the pork is fork-tender and the plums have softened.

  • Remove the pot from the oven and taste the sauce, adjusting seasoning with salt and pepper if needed. If the sauce is too thin, you can simmer it on the stovetop for a few minutes to reduce and thicken it.

  • Garnish with fresh parsley or thyme, if desired, and serve the braised pork and plums over mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.

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