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    Caramelised Pork with Fresh Peaches

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    Caramelised Pork with Fresh Peaches

    This simple, one-pan dish requires very little preparation and makes a great main course for our summer menu.

    • Preparation time: 10 mins plus 2-3 hours marinating
    • Cooking time: 20 minutes
    • Total time: 2 hours 30 minutes to 3 hours 30 minutes, including marinating 60 minutes 60 minutes 60 minutes 30 minutes

    Serves: 4


    • 1.5cm piece fresh root ginger, peeled and finely grated
    • 2 tsp tomato purée
    • 2 tsp Amoy Light Soy Sauce
    • 2 tbsp Waitrose Pure Clear Honey
    • 2 tbsp olive oil
    • 4 Waitrose Fresh British Pork Leg or Shoulder Steaks
    • 4 fresh peaches, washed, halved, stoned and quartered


    1. To make the marinade, mix together the ginger, tomato purée, soy sauce, honey and oil in a large, shallow dish.
    2. Add the pork to the marinade, ensuring it is well coated.
    3. Cover and chill for 2-3 hours.
    4. Heat a large, non-stick frying pan over a moderate heat. Place the marinated pork in the hot pan. Reduce the heat slightly and cook for 7-8 minutes on each side until thoroughly cooked, the juices run clear and there is no pink meat.
    5. Add the peach quarters to the pan and cook, uncovered, for about 1-2 minutes on each side until just softened and slightly charred. Serve the pork and peaches with boiled white rice and steamed pak choi.

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    Cook's tips

    Wash hands, equipment and work surfaces thoroughly after handling raw meat.

    Try the rest of this month's alfresco menu: Warm Salad with Tomato, Avocado and Mozzarella, and Baked Summer Fruits.


    You can use a 410g can Waitrose Peach Halves in Fruit Juice instead of fresh peaches. Drain the fruit, reserving the juice. Halve the peaches and add to the pan, as above. Boil the reserved juice until it has reduced by half and stir into the pork at the end of cooking time.


    Average user rating

    5 stars