Chinese Pork Casserole with Sweet Potatoes and Plums

8saves
1hour15min


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This is a delightful sweet and sour casserole which combines pork with plums, sweet potatoes and water chestnuts. Best made when plums are in season and plump.

Zoë Harpham

Ingredients
Serves: 4 

  • 2 tablespoons vegetable oil
  • 4 lean pork loin steaks
  • 800g plums, halved, stoned and roughly chopped
  • 4 spring onions, cut into 2cm lengths
  • 4 orange sweet potatoes, peeled and cut into 1cm cubes
  • 230g tin water chestnuts, drained and rinsed, then sliced
  • 3cm piece fresh ginger, peeled and grated
  • 2 garlic cloves, crushed
  • 1 red chilli, deseeded and finely chopped (optional)
  • 2 teaspoons sugar
  • 1 tablespoon salt-reduced soy sauce
  • 1 tablespoon cider vinegar
  • 2 tablespoons Chinese rice wine or dry sherry
  • 1/4 teaspoon five-spice powder
  • 2 tablespoons chopped fresh coriander

Directions
Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

  1. Preheat the oven to 180 degrees C. Heat the oil in a large flameproof casserole dish, then briefly fry the pork steaks on both sides until lightly browned. Add the plums, spring onions, sweet potatoes and water chestnuts to the casserole dish, then stir everything together.
  2. Put the ginger into a small bowl. Add the garlic, chilli if using, sugar, soy sauce, vinegar, wine or sherry and the five-spice powder. Mix well, then spoon the mixture over the ingredients in the casserole dish. Cover with the lid, then cook in the oven, stirring occasionally, for about 45 minutes until the meat is tender and the sauce has thickened.
  3. Taste the sauce and add more sugar or vinegar if needed, depending on the flavour of the plums, to give a good balance of sweet and sour tastes. Scatter the chopped coriander over the top and serve.

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