September 3, 2025
Sticky Pork with Chinese Five Spice & Damsons/ Plums
Sticky Pork with Chinese Five Spice & Damsons/ Plums
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.
Print Pin RateServings: 4
Calories
Carbs
Protein
Fat
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)
Instructions
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.
