Sticky Pork with Chinese Five Spice & Damsons/ Plums

Name: Sticky Pork with Chinese Five Spice & Damsons/ Plums
Ingredients: 800 g pork fillet shoulder ( trimmed and cut into thin strips); 1 onion, thinly sliced; 3 garlic cloves, finely grated; 2 cm fresh ginger, finely grated; 1 tbsp light soy sauce; 1 tbsp dark soy sauce (adds depth); 2 tbsp hoisin sauce; 1 tbsp runny honey; 1 tbsp rice wine vinegar; 1/2 tsp Chinese five spice; 150 ml chicken stock; 20 damsons / 4 ripe plums, stoned and quartered; 1 star anise (optional, but elevates the spice profile); 1 tsp cornflour mixed with 2 tsp cold water (slurry, for finishing); 1 tbsp buttter; 1/2 Savoy cabbage, shredded; 1 tsp sesame oil; 1 tsp soy sauce; A squeeze of lime juice (chef’s tweak for freshness)

A rich and fragrant sticky pork with Chinese five spice and damsons/plums, slow-cooked until tender with soy, hoisin, and honey. Served over sesame lime cabbage for a balanced midweek dinner.

Ingredients

For the pork

800 g pork fillet shoulder trimmed and cut into thin strips
1 onion, thinly sliced
3 garlic cloves, finely grated
2 cm fresh ginger, finely grated
1 tbsp light soy sauce
1 tbsp dark soy sauce (adds depth)
2 tbsp hoisin sauce
1 tbsp runny honey
1 tbsp rice wine vinegar
1/2 tsp Chinese five spice
150 ml chicken stock
20 damsons / 4 ripe plums, stoned and quartered
1 star anise (optional, but elevates the spice profile)
1 tsp cornflour mixed with 2 tsp cold water (slurry, for finishing)
1 tbsp buttter

For the cabbage

1/2 Savoy cabbage, shredded
1 tsp sesame oil
1 tsp soy sauce
A squeeze of lime juice (chef’s tweak for freshness)

Method

Build the base

Place pork, onion, garlic, and ginger in the slow cooker.

Make the sauce

Whisk together light soy, dark soy, hoisin, honey, vinegar, five spice, stock, and star anise.
Pour over pork, mix well.

Slow cook

Cover and cook on Low for 6–7 hours or High for 3½–4 hours, until pork is tender.
Add plums for the final 45 minutes of cooking so they soften and glaze without breaking down fully.

Finish the sauce

Lift out pork with a slotted spoon. Discard star anise.
Stir in cornflour slurry and cook on High for 5 minutes until glossy and thickened.
Return pork to the sauce and coat well.

Prepare the cabbage

Blanch cabbage in boiling salted water for 2 minutes. Drain well.
Toss with sesame oil, soy sauce, and a squeeze of lime juice.

Serve

Spread cabbage onto plates.
Spoon over the sticky pork and plums with sauce.
Optional: garnish with toasted sesame seeds or fresh coriander for brightness.

Back to recipes

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