Pork with plums, or “Li zi rou,” is a classic Chinese dish. It's a beautiful 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 Chinese cooking, the use of fruit in savory dishes is highly valued for creating a harmonious flavor experience, and this recipe is a perfect example.

Pork with plums (China)

China

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Preparation time: 20 minutes Cooking time 35 minutes Total time 55 minutes

Difficulty: Beginner Servings: 5

Ingredients

Portions

• 500g of pork ( loin or tenderloin)

• 6 to 68 fresh plums or 200g of dried plums

• 1 tablespoon of sesame oil

• 1 chopped onion

• 2 cloves of chopped garlic

• 1 piece of fresh ginger (approximately 2 cm)

• 2 tablespoons of soy sauce

• 1 tbsp rice vinegar

• 2 tablespoons of honey or sugar

• 125 ml of water or chicken stock

• 1 tsp cornstarch (optional, to thicken)

• Sesame seeds and chopped chives for garnish

Preparation

1. Preparing the plums: If using fresh plums, cut them in half and remove the pits. If using dried plums, you can leave them whole or cut them into pieces.
2. Sear the pork: Heat the sesame oil in a wok or large frying pan 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.
3. Sauté the onion and herbs: In the same pan, add the chopped onion and sauté until translucent. Then add the garlic and ginger, and cook for another 1 to 2 minutes, until fragrant.
4. Cooking the plums: Add the plums to the pan with the onions and let them cook for a few minutes until they begin to soften. This will allow their juices to mix with the other ingredients.
5. Add the liquids: Return the pork to the pan, then add the soy sauce, rice vinegar, honey, and water (or broth). Mix well to combine all the ingredients. Bring 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 softened into the sauce.
6. 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.
7. Garnish and serving: Sprinkle the pork with prunes with sesame seeds and chopped chives. Serve hot, accompanied by white rice.

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