Pork with plum
This classic Shandong-style dish features tender braised pork belly paired with sour-sweet preserved plums, offering a balanced umami-rich flavor with subtle tanginess. It is especially suitable for family gatherings or festive occasions in Chinese settings, where its rich aroma and comforting texture appeal to all ages. The final dish has a glossy sheen, melt-in-the-mouth tenderness, and a layered taste profile that lingers pleasantly.
Taste: Savory-sweet with a bright tart note from the plums, deep umami from soy and slow braising, mild warmth from aromaticsTotal Time: 约80 minutes (prep: 15 min, cooking: 65 min)Servings: 2Suitable For: Families, middle-aged and elderly (moderate fat content, soft texture), guests at celebratory mealsBudget: ¥45–¥70 (depending on pork price and plum brand)
Ingredients
- 500g pork belly (skin-on
- cut into 3cm cubes)
- 100g preserved plums (pit removed
- roughly chopped)
- 2 tbsp yellow rice wine
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- 3 slices ginger
- 2 green onions (cut into 4cm pieces)
- 300ml water
- 1 star anise
- 1 cinnamon stick
Nutrition
Calories约680 kcal per serving (for 4 servings)
Protein约32g (from pork belly)
Fat约52g (mostly saturated, from pork; moderate unsaturated from cooking oil if added)
Carbohydrates约18g (mainly from plums and sugar)
VitaminsVitamin B1, B2, B6 (pork), Vitamin C (plums, modest amount due to preservation)
Tips
- Use skin-on pork belly for better texture and gelatin release during braising
- Soak preserved plums in warm water for 5 minutes before chopping to reduce excessive saltiness
- Do not rush the simmering stage—low and slow ensures tenderness without mushiness
- Serve with steamed rice to balance richness and absorb the sauce
Steps
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