This recipe I have used before in other books, but it’s so good I have to repeat it. Yes, before I get letters, you add the pork to the bubbling caramel.
It really is so easy, and the plums make a great sauce once cooked down. Of course, any fruit would work well here, so apples, pears, mango, and even kiwi.
Ingredients
- 1.2 kg shoulder of pork, fat on, skinned, cut into 6cm chunks
- plenty of ground pepper
- 80 g sugar
- 4 medium onions, peeled, then finely chopped roughly
- 3 tbsp Worcester sauce
- 3 tbsp soy sauce
- 4 tbsp lemon juice
- 2 pork or chicken stock cubes
- 8 ripe British plums, halved, stone removed
- 2 medium Bramley apples, peeled, cored and chopped
- 150 mls boiling water
- 225 g frozen peas
- A little arrowroot or cornflour, slaked in a little water
Instructions
- Heat the sugar in a large saucepan (that has a tight-fitting lid)
- Dry the pork chunks on a kitchen towel; the drier, the better.
- Stir until you have a thick caramel.
- Pepper the pork well, and then add to the caramel. Mix in the bubbling caramel until nicely browned. Probably for 2-3 minutes.
- Next, add the onions, sauces, lemon juice, and stock cubes and mix well.
- Bring to the simmer, then add the plums, apples, little salt, and water and again, mix well.
- Bring back to the simmer, then cover with the lid, turn the heat right down, and simmer REALLY GENTLY or 45-50 minutes. Or until cooked and tender but not falling apart.
- Once cooked, remove the lid and thicken with a little starch and water, don’t go mad; it needs to be a light sauce.
- Remove the pan from the stove, add the peas, stir in and, re-cover, leave for 20 minutes.
- Re-season, and serve in deep bowls with wedges of roast cabbage and mash.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Sticky Pork with Plums
Amount per Serving
Calories
739
% Daily Value*
Fat
39
g
60
%
Saturated Fat
14
g
88
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
17
g
Cholesterol
172
mg
57
%
Sodium
1081
mg
47
%
Potassium
1169
mg
33
%
Carbohydrates
47
g
16
%
Fiber
6
g
25
%
Sugar
35
g
39
%
Protein
51
g
102
%
Vitamin A
646
IU
13
%
Vitamin C
38
mg
46
%
Calcium
106
mg
11
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
