Pork with Sour Plums

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.