Chinese pork with plums

Plums are a good source of vitamin C, giving them antioxidant properties and also helping to increase the absorption of iron in the body. If fresh plums are unavailable use canned instead.

Chinese pork with plums


  • 2 tablespoons vegetable oil
  • 600 g (1¼ lb) lean pork loin steaks
  • 800 g (28 oz) plums, halved, stones removed and roughly chopped
  • 4 spring onions (scallions), sliced
  • 750 g (1½ lb) sweet potatoes, peeled and cut into 1 cm (½ inch) cubes
  • ¾ cup (140 g) chopped canned water chestnuts
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, crushed
  • 1 long red chilli, seeded and finely chopped (optional)
  • 2 teaspoons sugar
  • 1 tablespoon salt–reduced soy sauce
  • 1 tablespoon cider vinegar
  • 2 tablespoons shaoxing rice wine or dry sherry
  • ¼ teaspoon Chinese five–spice
  • 2 tablespoons chopped fresh coriander (cilantro) leaves


  1. Preheat the oven to 180°C (350°F/Gas 4).
  2. Heat the oil in a large casserole dish, add the pork and cook on both sides until lightly browned.
  3. Add the plums, spring onions, sweet potato and water chestnuts to the dish and stir well to combine.
  4. Put the ginger into a small bowl with the garlic, chilli if using, sugar, soy sauce, vinegar, rice wine and the Chinese five–spice.
  5. Mix well, then spoon the mixture over the ingredients in the casserole dish.
  6. Cover and cook in the oven, stirring occasionally, for about 45 minutes, or until the meat is tender and the sauce has thickened.
  7. Taste the sauce and add more sugar or vinegar if needed, depending on the flavour of the plums.
  8. Divide among serving bowls and serve immediately with the coriander sprinkled over the top.

Serves 4
Preparation: 20 minutes
Cooking: 45 minutes


Low Fat No Fat Asian Cooking

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