Plum pork, or “Li zi rou,” is a classic dish of Chinese cuisine. It is a great example of the balance between sweet and savory, typical of Chinese cuisine. Plums are often used to add a touch of freshness and contrast to fattier meats like pork. In cooking, China values the use of fruits in savory dishes to create a harmonious taste experience, and this recipe is a perfect example.
Ingredients
Preparation
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Preparing the plums: If using fresh plums, cut them in half and remove the pits. If you are using dried plums, you can leave them whole or cut them into pieces.
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Sear the pork: Heat the sesame oil in a wok or large skillet over medium-high heat. Add the pork pieces and brown them on each side for about 4 to 5 minutes. Once browned, remove the pork from the pan and set aside.
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Brown the onion and herbs: In the same pan, add the chopped onion and fry it until it becomes translucent. Then add the garlic and ginger, and cook for another 1 to 2 minutes, until fragrant.
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Cooking the plums: Add the plums to the pan with the onions and let them cook for a few minutes until they start to soften. This will allow their juice to mix with the other ingredients.
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Add the liquids: Return the pork to the pan, then add the soy sauce, rice vinegar, honey and water (or broth). Mix well so that all the ingredients are well incorporated. Bring everything to a boil, then reduce the heat and simmer covered for about 15 to 20 minutes, until the pork is tender and the plums have blended well into the sauce.
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Thicken the sauce (optional): If you prefer a thicker sauce, mix a teaspoon of cornstarch with a little cold water and add it to the dish. Simmer for a few more minutes until the sauce thickens.
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Garnishing and serving: Sprinkle pork with plums with sesame seeds and chopped chives. Serve hot, accompanied by white rice.
