Braised Pork With Plums

April 20, 2021
Created by Harmons
2 hours
Serves 8-10
  • 4-6 lb pork shoulder
  • 5 Tbsp rice wine
  • 5 Tbsp lower sodium soy sauce
  • 1 (2") piece fresh ginger
  • 5 cloves garlic, smashed
  • 1 red chile, deseeded and finely chopped
  • 2 Tbsp olive oil
  • 2 whole star anise
  • 1 1/2 tsp five-spice powder
  • 1 cinnamon stick
  • 2 Tbsp sugar
  • 1 Tbsp tomato paste
  • Salt and freshly ground pepper
  • 4 cups low sodium chicken broth
  • 8 green onions, finely sliced, divided
  • 6 ripe plums halved and pitted

Cut pork into 2” chunks and place in a large bowl. Add rice wine, soy sauce, ginger, garlic, chile, olive oil, star anise, five-spice powder, cinnamon stick, sugar, and tomato paste. Let marinate, covered and refrigerated, for at least 4 hours or up to overnight.

Remove pork from marinade. In a pressure cooker on the sauté setting, add pork. Season with salt and pepper and cook until browned on all sides. Add marinade, broth, and half the green onions. Cook on high pressure for
75 minutes. Use the quick release function.

Preheat oven to 350°.

Transfer pork and 1/2 of the liquid from pressure cooker to a heat-resistant dish. Add plums and roast for 15 minutes. Season with salt and pepper and garnish with remaining green onions. Serve with Harmons artisan fougasse bread.