Barbecue Pork with Plums and Orange

This works well as a family dish as the children like the sweet and sour flavours. The pork is beautifully succulent and this recipe works just as well if you use turkey meat. Serve with mash, baked potato or rice to soak up the juices and if you don’t have plums you could use apricots, apples or even a 400g can of tinned pineapple or peaches.

By Caroline Marson

Cookery advisor All recipes by Caroline Marson

Ingredients show imperial units

Prep time: 30min
Cook time: 1 hour 25 min
Serves 4 – 6

2 tablespoon sunflower oil
1 large onion, peeled and roughly chopped
225g carrots, peeled and diced
450g diced pork, such as shoulder or belly, trimmed of fat
125g tomato puree

Tomato puree

Concentrate made from paste type tomatoes that have high pectin content.

When they’re cooked down, they’re put through a strainer to remove skins and seeds, and reduced further until almost all of the moisture has evaporated. Usually a recipe will call for a tablespoon or two, just enough to enrich a beef stew, for instance, or to deepen the flavour of a sauce made with fresh tomatoes.
40ml vinegar
1 ½ tablespoon brown sugar
1 tablespoon mustard
Mustard

Worth keeping a few different types.
- French mustard or Dijon is creamy and can be used in dressings, marinades or adding to sauces.
- English is good for roast beef, steak, gammon or sizzling sausages.
- Wholegrain is used in chutney’s and pickles
1 orange, zest grated and juice squeezed
500g plums, halved with stone removed

25g sultanas or raisins Dried fruits
Dried fruits

Sultanas, currents, and raisins are all dried grapes of different varieties.
- They are a healthy snack on their own or with nuts. They also work well for fruitcakes and Christmas pudding, biscuits and buns.
- When re-hydrated in water, tea or alcohol they can be added to mousses, fools and ice creams.
- Their natural sweetness works well with Indian and North African recipes.
- Keep the fruits fresher by resealing them with bag clips or transfer them to airtight containers.

Instructions

Preheat the oven to 200C (400F) mark 6. Heat half the oil in a flameproof casserole dish and cook the onions and carrots for about 10 minutes. Remove with a slotted spoon.
Season the meat with black pepper, add to the pan in batches, and fry on all sides for 2-3 minutes over a hot flame.
Mix together the orange zest and juice, tomato puree, vinegar, sugar, mustard and 400 ml of water.
Pour this over the meat. Cover and cook in the preheated oven for about 30 minutes.
Take the meat out of the oven and add the sultanas or raisins and plums. Continue to cook for a further 45 minutes or until the plums have collapsed and the meat is piping hot.

To freeze: Complete this recipe up to the end of step 5. Cool, transfer to a freezer proof container, label and freeze up to 3 months ahead. To use: Thaw overnight in the fridge, then transfer to a saucepan. Bring to the boil on the hob until the meat is piping hot.

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