Phil Vickery's one pot sticky pork
If you’re in the mood for a Friday feast, but don’t fancy all that washing up, Phil Vickery’s got just the thing. He’ll be showing you how to make his deliciously simple pork belly with a sweet caramel glaze, which all comes together in just one pot.
One Pot Sticky Plum Pork
1.2kg shoulder of pork, fat on, skin taken off and cut into 6cm chunks
plenty of ground pepper
4 medium onions, peeled, then finely chopped
3 tbsp Worcester sauce
3 tbsp light soy sauce
4 tbsp lemon juice
2 pork or chicken stock cubes
8 ripe British plums, halved, stone removed
2 medium Bramley apples, peeled, cored and chopped
About 600ml boiling water
225g frozen peas
A little arrowroot or cornflour, slaked in a little water
1. Pat dry the pork chunks using kitchen towel, the drier the better. Season well with pepper.
2. Gently heat the sugar in a large pan until it melts, then increase the heat slightly and cook until it caramelises. Immediately add the pork and stir to coat in the caramel.
3. Next, add the onions, sauces, lemon juice and stock cubes and mix well. Bring to a simmer, then add the plums, apples and a little salt.
4. Pour in enough water to cover the pork, bring back to a simmer, then cover with a tight fitting lid, turn the heat right down and simmer REALLY GENTLY for about one hour and 30 minutes or until the pork is cooked and tender, but not falling apart.
5. Once cooked, remove the lid and thicken with a little cornflour and water - don’t go mad, it needs to be a light sauce.
6. Remove the pan from the stove, add the peas, stir in and re-cover, leave for 20 minutes. Season and serve in deep bowls with wedges of roast cabbage and mash.