My holiday in Poland earlier this year has inspired many new recipes and posts.
This one was from a meal of slow cooked belly pork with caramelised sour plums and roast potatoes, which I had at the Gvara Restaurant.
I tried doing caramelised plums but did not have any success, as it was the sourness I liked, I did the plums a different way.
This works well with plums that are not quite ripe, I used small ones from the supermarket, the sort they say will ripen at home (I find they never do!).
Sour Plums
- 4-5 per person depending on size.
- Simmer whole with some water and a little sugar in a shallow wide pan with a lid till soft.
- Keep taking off the lid and stirring and adjusting the heat etc.
- You do not want a lot of liquid .
- Aiming for cooked but still sour – add a little sugar at end if needed.
Roast Pork with Sour Plums
I roasted a joint of pork loin – I think that is much nicer than leg of pork. You could just grill pork chops for this.
Serve the pork with the plums.
Served on Royal Doulton Tapestry 1966 – 1988.
Slightly Chinese Style Slow Cooked Belly Pork
Ingredients
- Large piece of belly pork
- 1 can of Jamaican fiery ginger beer – regular with sugar (NOT sweetener)
- Sliced piece of peeled root ginger – around 8cm long (finger length)
- 3- 4 crushed garlic cloves
- Several long chilies, fresh or dried.
- 3-4 grains allspice or cloves.
- 3-4 bay leaves
- 8 black peppercorns
Method
- Place everything in a slow cooker and cook for at least 4 hours (often more)– till flesh is soft.
- Remove from juices and cut into thick slices to serve.
Served on Royal Doulton Tapestry 1966 – 1988.
Looks lovely!
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