Five-spice pork recipe
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- Easy pasta
The simple Oriental technique of stir-frying is perfect for preparing meals in a hurry. It is also a great healthy cooking method because it uses just a small amount of oil and cooks vegetables quickly so that most of their beneficial vitamins and minerals are preserved.
41 people made this
- 400 g (14 oz) pork fillet, trimmed of fat
- 250 g (8 ½ oz) medium Chinese egg noodles
- 1 tbsp sunflower oil
- 1 large onion, finely chopped
- 1 large garlic clove, crushed
- 1 tbsp five-spice powder
- 300 g (10 ½ oz) mange-tout or sugarsnap peas
- 2 large red peppers (or 1 red and 1 yellow or orange), seeded and thinly sliced
- 120 ml (4 fl oz) hot vegetable stock
- salt and pepper
- fresh coriander leaves to garnish
MethodPrep:20min ›Cook:15min ›Ready in:35min
- Cut the pork fillet across into 5 mm (¼ in) slices, then cut each slice into 5 mm (¼ in) strips. Cover and set aside.
- Cook the noodles in a saucepan of boiling water for 4 minutes, or cook or soak them according to the packet instructions. Drain the noodles well and set aside.
- While the noodles are cooking, heat a wok or a large heavy-based frying pan until hot. Add the oil and swirl to coat the wok, then add the onion and garlic and stir-fry for 1 minute. Add the five-spice powder and stir-fry for another minute.
- Add the pork strips to the wok and stir-fry for 3 minutes. Add the mange-tout or sugarsnap peas and the peppers and stir-fry for a further 2 minutes. Pour in the stock, stir well and bring to the boil.
- Add the noodles to the wok and stir and toss for 2–3 minutes or until all the ingredients are well combined. Season to taste and serve immediately, sprinkled with coriander leaves.
Some more ideas
To reduce the fat content of this dish even further, use just 250 g (8 ½ oz) pork and add 250 g (8 ½ oz) firm tofu. Drain the tofu well and cut it into 2.5 cm (1 in) cubes, then add in step 5 with the mange-tout and peppers. Add 2 tbsp light soy sauce with the stock. * For a vegetarian dish, replace the pork with 450 g (1 lb) drained and diced firm tofu and add 140 g (5 oz) broccoli florets. Add the tofu and broccoli with the mange-tout and peppers in step 5, and add 75 g (2 ½ oz) bean sprouts with the noodles in step 6.
Peppers have a naturally waxy skin that helps to protect them against oxidisation and prevents loss of vitamin C during storage. As a result, their vitamin C content remains high even several weeks after harvesting. * Heating the pan until hot before adding any oil not only helps to prevent ingredients sticking, it also means less oil is needed. *Chinese egg noodles are a low-fat source of starchy carbohydrate as well as offering some protein. When they are eaten with ingredients high in vitamin C, such as the peppers in this recipe, the body is better able to absorb the iron they contain.
Each serving provides
Excellent source of niacin, vitamin A, vitamin B1, vitamin B6, vitamin B12, vitamin C, vitamin E. Good source of folate, potassium, vitamin B2. Useful source of calcium, folate, selenium.
Reviews & ratingsAverage global rating:(3)
Reviews in English (3)
Made this for me and my wife last night. We both love 5 spice food but found this very bland and boring. One thing the recipe doesn't mention is that you will need a cauldron, not a wok, to cook this if you follow the ingredients list! If I made it again, which I won't, i'd pretty much half all of the ingredients and still have enough for 2 people with very healthy appetites.-16 Mar 2017
Followed the recipe to the letter, came out lovely, even my teenage boys said "not bad"!-09 Jul 2016
Made this tonight. Stuck to the recipe except for using half the noodles and a little less pork as there are only the two of us.It was really lovely and we thoroughly enjoyed it.-27 Apr 2013
- 1 (2 pound) boneless pork loin roast, trimmed of fat
- ¼ cup rice vinegar
- 3 cloves garlic, minced
- 2 tablespoons Asian fish sauce
- 1 tablespoon soy sauce
- 2 teaspoons sriracha hot sauce, or to taste
- 1 teaspoon fine sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon Chinese five-spice powder
- 1 tablespoon vegetable oil for pan roasting
Place the roast on its side and split in half lengthwise with a sharp knife. Make shallow slashes in a diamond pattern on both sides of each piece. Transfer halves to a flat dish.
Whisk rice vinegar, garlic, fish sauce, soy sauce, sriracha, salt, pepper, and Chinese 5-spice powder together in a bowl. Pour sauce over the meat turn each piece over several times to thoroughly coat. Let meat marinate for about 30 minutes at room temperature. (Or transfer to a zip top bag and refrigerate for 3 or 4 hours.)
Heat a heavy cast iron skillet over medium-high heat add 1 tablespoon vegetable oil. Brown meat on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Transfer to a plate to rest at least 5 minutes before slicing.
Five-Spice Pork Loin Braised with Oranges and Dried Plums
Recipe from the Tasting Table Test Kitchen
Yield: 4 servings
Cook Time: 45 minutes
One 1¼-pound center-cut pork loin, fat completely removed
1 tablespoon five-spice powder
½ teaspoon freshly ground black pepper
½ medium yellow onion, thinly sliced
2 tablespoons plus 1 teaspoon rice vinegar, divided
¾ cup freshly squeezed orange juice (from about 2 oranges)
3 prunes (dried plums), thinly sliced lengthwise
1. On a cutting board, place the pork loin. In a small bowl, mix together the five-spice powder, garlic powder, salt and pepper, then rub the spice mixture all over the pork.
2. In a heavy-bottomed skillet set over medium-high heat, add the canola oil. Once the oil is shimmering, after 1½ to 2 minutes, add the pork loin and cook until its bottom is browned, 3 to 4 minutes. Use tongs to turn the pork loin over, then surround the pork with the onion. Continue to brown the pork loin on all sides until golden and the onions start to brown, 6 to 8 minutes longer.
3. Add 2 tablespoons rice vinegar and stir, scraping up any browned bits in the bottom of the pan. Add the orange juice and prunes, bring to a simmer and reduce the heat to medium-low. Cover and cook, turning the pork over midway through cooking, until the pork loin is cooked through and reads 145° on an instant-read thermometer, 20 to 25 minutes.
4. Use tongs to transfer the pork loin to a cutting board and set aside. Continue to simmer the sauce until the bubbles are thick and the sauce is reduced, 4 to 5 minutes. Stir in the remaining 1 teaspoon of rice vinegar. Taste and season with more salt or pepper if you like. Carve the pork crosswise into ¼-inch thick slices. Divide the pork between 4 plates and serve with sauce. Calories per Serving: 236 Sodium: 497mg Total Carbohydrate: 12g Fiber: 1g Fat: 7g
- 3 cloves garlic, crushed
- 1 teaspoon salt
- 1 tablespoon firmly packed light brown sugar
- 1 teaspoon Chinese five-spice powder
- ¼ cup plus 1 tbsp. soy sauce
- 4 boneless center-cut pork chops, each about 1 in. thick (about 2 lbs. total)
- ¼ cup light corn syrup
In a medium bowl, mix garlic, salt, brown sugar, five-spice powder, 1/4 cup soy sauce, and 2 tbsp. water. Add pork chops to marinade, cover, and refrigerate 2 hours, turning several times.
Preheat oven to 325°. Fill a roasting pan with enough water to come 1 in. up sides and put on bottom rack of oven. Insert a 12-in. metal skewer through all 4 chops, about 1/2 in. from edge. Space chops about 1 in. apart on skewer. Pull out top rack of oven halfway, making sure rack is still supported and level, and very carefully lower the skewer crosswise onto rack so meat goes between the bars and skewer rests on rack. Slowly push rack back into oven, then move pan of water directly beneath hanging meat.
Bake chops 30 minutes. Increase temperature to 425° and cook 10 minutes more. Pour corn syrup and remaining 1 tbsp. soy sauce into a shallow dish and mix to combine. Transfer pork chops from skewer into corn syrup mixture, rolling to coat, then thinly slice each chop. Serve with hot rice or soba noodles if you like.
Five Spice Pork Recipe
2 lb belly pork with skin
4 tablespoon plain flour
¼ cup oil for deep frying
3 cubes (45g) fermented red beancurd (nam yue), mashed
1 teaspoon five-spice powder
1 tablespoon Chinese rice wine
1 tablespoon oyster sauce
1 egg, lightly beaten
1 teaspoon sesame oil
½ teaspoon pepper
2 tablespoon oyster sauce, extra
2 tablespoon Chinese rice wine
1 tablespoon dark soy sauce
1.5 liter water
2 cloves garlic, chopped
1. Cut the strip of belly pork into long 2 cm thick slices.
2. Season the sliced pork with the marinade ingredients for half an hour.
3. Coat with the flour and deep fry in hot oil. Drain on paper towels.
4. Bring the fried meat and stock ingredients to a boil in a pot. Simmer for 1 hour on medium-low flame.
5. Add 1 tablespoon oil to a preheated wok to sauté the garlic until fragrant.
6. Toss in the drained fungus and fry for another minute.
7. Remove from fire and add to the pork stew.
8. Simmer the stew for another 10 minutes, or so until the meat is tender but still firm to the bite and fungus, still crunchy.
- 1-pound boneless pork loin roast
- Kosher salt
- 1 tablespoon plus 1/2 teaspoon Chinese five-spice powder, divided
- 1 tablespoon vegetable oil
- 5 ounces mixed mushrooms such as button, oyster, or hen of the woods
- 2 tablespoons mayonnaise
- 1 tablespoon water
- 2 teaspoons rice vinegar
- Up to 1 tablespoon sriracha (to taste)
- 1 quart shredded green or napa cabbage (about 1 small)
- 4 green onions, finely sliced
- 1 cup (about 1 bunch) roughly chopped fresh cilantro
- Freshly ground black pepper
- 1/2 cup salted roasted peanuts, roughly chopped
- Bring a medium pot of well-salted water to a boil. Meanwhile, coarsely chop the peanuts in a food processor. Transfer to a small bowl. Put the bacon, garlic, ginger, and red pepper flakes in the food processor and pulse to finely chop.
Heat the oil in a heavy-duty 12-inch skillet over medium heat. Add the bacon mixture and cook, breaking it apart with a spoon until the bacon renders most of its fat and darkens somewhat, about 4 minutes. Raise the heat to medium high and add the pork, five-spice powder, and 1/4 tsp. salt. Cook, breaking up the meat with a spoon, until it loses all of its raw color, about 3 minutes. Stir in the scallion whites, soy sauce, Worcestershire sauce, sesame oil, vinegar, and sugar. Keep warm over low heat.
Chinese Five-Spice Pork Tacos with Nectarine Salsa
In this easy weeknight recipe, sweet, ripe nectarines are used to make a spicy-sweet salsa, while Chinese five-spice powder—a fragrant combination of cinnamon, cloves, fennel, star anise and Szechuan peppercorns—adds a lot of flavor to mildly flavored pork tenderloin. Peaches, plums and mangoes also work great in the salsa, so pick whichever fruit seems best at the market.
Chinese Five-Spice Pork Tacos with Nectarine Salsa
- 1 pork tenderloin, about 1 1/2 lb. (750 g)
- 2 tsp. canola oil
- 1 Tbs. Chinese five-spice powder
- Kosher salt and freshly ground pepper
- 3 nectarines, each pitted and cut into 4 wedges
- 2 tsp. olive oil
- 1 Tbs. fresh lime juice
- 2 tsp. seeded and minced jalapeño chile
- 2 Tbs. chopped fresh cilantro
- 2 Tbs. chopped red onion
- 10 to 12 flour or corn tortillas, warmed
- 3/4 cup (6 oz./185 g) sour cream (optional)
1. Prepare a medium-hot fire in a grill.
2. Brush the tenderloin with the canola oil. Using your hands, season all over with the Chinese five-spice powder and 1 1/2 tsp. salt. Let stand at room temperature for about 15 minutes.
3. Arrange the tenderloin on the grate directly over the heat and grill, turning with tongs every 3 minutes or so, until nicely browned on all sides and an instant-read thermometer inserted into the thickest part registers 140°F (60°C), 12 to 15 minutes total. Transfer the pork to a cutting board, cover loosely with aluminum foil, and let rest for about 10 minutes. Cut the pork into 1/4-inch (6-mm) slices.
4. While the pork is resting, make the nectarine salsa: Brush the nectarines with the olive oil and season lightly with salt and pepper. Add the nectarines on the grate directly over the heat and grill, using tongs to turn as needed, until soft and nicely grill-marked on all sides, about 4 minutes total. Transfer the nectarines to a cutting board and, when cool enough to handle, finely dice. Transfer to a bowl and stir in the lime juice, jalapeño, cilantro and onion. Taste and adjust the seasoning and set aside.
5. To assemble, fill the tortillas with the pork and spoon the nectarine salsa on top, dividing them evenly. Garnish a dollop of the sour cream. Serve immediately. Serves 4 to 6.
For this and more ideas for tacos you’ll want to serve every night of the week, check out our new Taco Night, by Kate McMillan.
A Restaurant Version of a Home-cooked Dish
Just like that, I started thinking of all the ways to improve on the recipe that I’ve been cooking all this time. It only took 20 years for the lightbulb to go off!
So I thought it over and realized that restaurants not only make this dish slightly saucy, their bean curd is also softer, and the meat is juicier and more tender.
What I usually do with this stir-fry is cook each ingredient separately, then stir fry them together at the end, especially the pork and the five spice tofu. Thinking back, though, I would always cook them just a little too long, browning them a bit too much. A clear case for less is more!
To improve my old recipe, I also applied my latest discovery of adding water to the meat marinade so the pork is even more tender than if you were to just marinate it with cornstarch.
Serve this with baked sweet potatoes, cauliflower rice or stir-fry veggies.
Full-disclosure: I know there are only three pork chops in the photos and the recipe calls for four. The other one is in my stomach, sorry!
Internal temp for medium-rare should be at least 145 degrees F. I like my pork chops medium or medium-rare, but I know not everyone does. If you want yours without any pink, do 4 minutes on the first side and then 6 minutes on the flip.
If your pork chops aren't thick-cut, you'll want to cut down on cook time a minute or two.
If you want another layer of flavor, you can add just a little splash of sesame oil in when you're deglazing the pan.