CHINESE FIVE SPICE PORK CHOPS
Make and share this Chinese Five Spice Pork Chops recipe from Food.com.
Provided by Jen T
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Arrange the pork chops in a single layer in a non-metallic baking dish.
- Sprinkle on the five spice powder, then drizzle over the soy sauce and garlic oil.
- Using clean hands rub the mixture into the meat.
- Cover the dish with plastic wrap and chill for 2 hours.
- Preheat the oven to 325°C/160°F.
- Uncover the dish and bake for 30-40 minutes or until the meat is cooked through and tender.
- Serve immediately with a green leafy vegetable or broccoli and plain boiled or steamed rice.
Nutrition Facts : Calories 403.4, Fat 24.7, SaturatedFat 6.9, Cholesterol 137.3, Sodium 612.3, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 42.2
PAN-ROASTED 5-SPICE PORK LOIN
This pan-roasted pork loin uses lots of spices and an Asian-inspired marinade for a truly flavorful cut of meat. And it's perfect to use for a Vietnamese bahn mi sandwich!
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 2.4 g, Cholesterol 107.6 mg, Fat 21.8 g, Fiber 0.3 g, Protein 37.5 g, SaturatedFat 7.4 g, Sodium 1391.2 mg, Sugar 0.4 g
VIETNAMESE PORK AND FIVE SPICE
The entire house will be filled with a spicy aroma that will make your mouth water. I normally serve this over jasmine rice with sesame seeds sprinkled on top, along with a side dish of steamed kale and garlic or stir-fried green beans with garlic and mushrooms.
Provided by Deb Willems
Categories World Cuisine Recipes Asian Vietnamese
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- Season pork with salt and pepper.
- Heat olive oil in a large pot over medium heat; cook pork and garlic in hot oil until the pork is completely browned, 7 to 10 minutes.
- Stir brown sugar, soy sauce, fish sauce, and five-spice powder with the pork. Reduce heat to medium-low and cook mixture at a simmer, stirring occasionally, until the pork is tender enough to easily pull apart with a fork, about 2 hours.
Nutrition Facts : Calories 288.3 calories, Carbohydrate 4.4 g, Cholesterol 85.2 mg, Fat 16.4 g, Fiber 0.1 g, Protein 29.5 g, SaturatedFat 4.3 g, Sodium 712.8 mg, Sugar 3.4 g
HOISIN FIVE-SPICE PORK CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 4h40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Pulse the pineapple, soy sauce, ketchup, brown sugar, rice wine, honey, hoisin sauce and five-spice powder in a blender or food processor until smooth. Transfer to a medium saucepan and add the ginger. Bring to a simmer over medium heat, stirring occasionally, about 3 minutes. Transfer to a large bowl and let cool. Add the pork chops, turning to coat; cover and refrigerate at least 4 hours or overnight.
- Preheat a grill to medium high and lightly brush the grates with vegetable oil. Remove the pork chops from the marinade, letting the excess drip off; transfer to a baking sheet and let rest 15 minutes before grilling. Transfer the marinade to a saucepan.
- Cook the marinade over medium heat, stirring occasionally, until it boils and thickens slightly, about 7 minutes. (You can also do this in a cast-iron skillet on the grill.) Strain through a fine-mesh sieve and set aside.
- Transfer the pork chops to the grill and cook until marked, about 6 minutes. Flip and continue grilling until cooked through, 3 to 4 more minutes. Remove the pork from the grill and let rest 5 minutes. Serve with the sauce.
5-SPICE PORK STIR FRY WITH MANDARIN ORANGES
Steps:
- For the pork and peach bbq sauce: Preheat the oven to 400 degrees F. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic and ginger in a food processor or blender.
- Pat the pork dry with paper towels and sprinkle liberally with salt and pepper. Reserve half (about 2 cups) of the peach BBQ sauce and set aside. Transfer the pork, fat-side up, to a rack over a heavy-bottomed roasting pan and brush the rest of the sauce all over the pork. Add the stock to the bottom of the roasting pan.
- Roast the pork until a meat thermometer inserted into the thickest part reads 140 degrees F, about 1 hour. Transfer the pork to a baking sheet to rest for 10 minutes. Reserve 1 1/4 pounds for the stir fry, and reserve the rest for leftovers or another recipe.
- Remove the rack from the roasting pan and place on the stove over medium-high heat. Whisk in the reserved BBQ sauce and scrape the bottom of the pan to incorporate the browned sauce. Cook until slightly reduced and thickened, about 10 minutes.
- For the stir fry: Cook the rice according to the package directions.
- Add 2 tablespoons of the sesame oil to a small saute pan and heat over medium heat until it begins to shimmer; turn off the heat, add the five-spice powder and cool to room temperature.
- Meanwhile, whisk together the soy sauce, vinegar, orange juice, sugar and cornstarch in a small bowl.
- Slice the pork into 1/4-inch rounds, then slice again to make 1/2-inch-wide strips. Place the pork in a medium bowl and season with the sesame oil and five-spice mixture.
- Heat the remaining 1 tablespoon oil over high heat until very hot in a large skillet or wok. Add the peas, onions and bell peppers and stir-fry until the vegetables begin to soften, about 1 minute. Add the ginger and garlic and continue to stir-fry for an additional minute. Finally, add the sliced pork, the soy-vinegar mixture and scallions and continue to cook until the pork has warmed through, 1 to 2 minutes.
- Cook until the sauce thickens, 1 to 2 minutes. Turn off the heat and give it a few more stirs. Serve over the rice and garnish with roasted peanuts and mandarin oranges, if desired.
FIVE-SPICE PORK
With its enticing aroma, five-spice powder makes this pork and veggie recipe irresistible!
Provided by Betty Crocker Kitchens
Categories Entree
Time 48m
Yield 4
Number Of Ingredients 11
Steps:
- Remove fat from pork. Cut pork into 2x1x1/8-inch slices. Mix sake, bean sauce and five-spice powder in medium glass of plastic bowl. Stir in pork. Cover and refrigerate 20 minutes.
- Mix broth, cornstarch and oyster sauce.
- Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add pork with marinade; stir-fry about 3 minutes or until pork is no longer pink. Add pea pods, squash and bell pepper; stir-fry 2 minutes.
- Stir in broth mixture. Heat to boiling, stirring constantly. Boil and stir about 1 minute or until thickened. Serve over rice.
Nutrition Facts : Calories 355, Carbohydrate 57 g, Cholesterol 50 mg, Fiber 3 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 290 mg
FIVE-SPICE PORK TENDERLOIN
Five-spice powder is a pungent seasoning mix used widely in Chinese cooking. It is made of equal parts ground cloves, cinnamon, fennel seed, star anise, and Szechuan peppercorns and lends an irresistible flavor to pork tenderloin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Combine spice powder and salt on a plate; generously coat pork tenderloins. Heat a large ovenproof skillet over medium-high heat, and pour in oil. Add tenderloins; brown well on all sides, about 4 minutes per side.
- Transfer to oven, and roast until meat is cooked through, about 15 minutes or until a meat thermometer inserted in the center registers 160 degrees. Remove from oven; let rest 5 minutes before slicing. Serve.
5-SPICE PORK AND FRIED RICE
The inspiration for this dish came from when I was attending college back at home in Ireland and I would always order a 5-spice chicken with noodles at a lunch spot in between classes. Ever since then I've just loved the sweet, spicy and earthy flavor of 5-spice; it also pairs beautifully with pork.
Provided by Stuart O'Keeffe
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.
- Combine the hoisin sauce, soy sauce, brown sugar, vinegar and 5-spice powder in a small saucepan. Cook over medium heat, stirring, until the sugar dissolves, 2 to 3 minutes. Set aside and let cool.
- Put the tenderloin on the prepared baking sheet. Brush all over with the sauce and roast in the oven until the internal temperature on an instant-read thermometer reaches 140 degrees F, 15 to 20 minutes. Slice 1/2-inch thick.
- While the pork is roasting, heat 1 tablespoon of the sesame oil in a large nonstick skillet. Cook the eggs, stirring with a silicone spatula, until softly scrambled, 1 to 2 minutes. Remove and set aside.
- Add the remaining 1 tablespoon sesame oil to the same skillet. Add the shallots and garlic and cook, stirring, until translucent, 1 to 2 minutes. Add the rice and cook, stirring often, 2 to 3 minutes. Add the oyster sauce and cook, stirring often, about 2 minutes. Add the corn and peas and stir together. Add the soy sauce and the cooked eggs and cook, stirring often, until the corn and peas are warmed through, about 2 minutes. Remove from the heat, stir in the chopped cilantro and set aside.
- Spoon some fried rice in the center of each plate, top with 2 to 3 slices of pork, some of the nuts and cilantro leaves and serve.
FIVE SPICE PORK ROAST
Make and share this Five Spice Pork Roast recipe from Food.com.
Provided by Audrey M
Categories Pork
Time 10h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Trim fat from roasts and cut down to fit into your crockpot.
- If necessary, remove the bone.
- Rub the Five Spice Powder all over pork roast.
- Brown roast on all sides in oil.
- Place browned roasted into crockpot.
- Mix together apple juice, wine and soy sauce and pour mixture over roast.
- Cook on low for 10 hours or high for 4 1/2 to 5 hours.
- Preheat oven to 200 degrees.
- Cut up roast and place roast in oven to keep warm while preparing sauce.
- Strain liquid into a large measuring cup.
- Skim off fat.
- If there isn't 2 cups of liquid, add water to make up the difference.
- Next, heat liquid in a small saucepan.
- Mix together water and cornstarch; add to saucepan.
- Cook until liquid it becomes thick.
- Serve gravy over roast and rice.
Nutrition Facts : Calories 599.5, Fat 43.1, SaturatedFat 14.5, Cholesterol 161, Sodium 484.6, Carbohydrate 8, Fiber 0.1, Sugar 3.6, Protein 39.6
FIVE-SPICE PORK WITH ROASTED ORANGES AND BROCCOLI
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Toss the broccoli, onion, ginger, garlic and orange with 2 tablespoons vegetable oil, 3/4 teaspoon salt, and pepper to taste in a shallow baking dish. Set aside.
- Pat the pork dry and sprinkle all over with the five-spice powder, 1 teaspoon salt, and pepper to taste. Heat the remaining 2 teaspoons vegetable oil in a large skillet over medium-high heat. Add the pork and sear, turning, until golden brown on all sides, about 8 minutes.
- Add the pork to the baking dish with the broccoli-orange mixture and roast until a thermometer inserted into the center of the pork registers 145 degrees F, 15 to 20 minutes. Transfer the pork to a cutting board and let rest 5 minutes before slicing. Meanwhile, return the broccoli-orange mixture to the oven and roast 5 more minutes. Serve the pork with the roasted broccoli and orange wedges.
FIVE SPICE SLOW COOKER PORK WITH NOODLES
With a nod to the sweet, savory flavor of char siu (Cantonese-style barbecue pork), this set-it-and-forget-it-style slow cooker recipe yields wonderfully tender pork shoulder that pairs perfectly with Chinese egg noodles.
Provided by Food Network Kitchen
Categories main-dish
Time 6h25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Rub the pork all over with the five-spice powder and salt. Add the chicken broth, soy sauce, brown sugar, sesame oil, and red pepper to the slow cooker. Stir to dissolve the sugar. Add the scallions, garlic, ginger, the mushrooms, if using, and the meat, turning it a few times to coat. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, at least another 2 hours (6 hours total).
- Transfer the pork to a platter, cover lightly, and let rest 15 minutes. Meanwhile, pour the cooking liquid into a measuring cup and skim off and discard the vegetables and fat that rise to the surface. Slice the meat and serve warm or at room temperature with noodles and the sauce on the side.
BONELESS PORK ROAST WITH FIVE-SPICE RUB
Tasty and easy recipe by Cooking Pleasure: "Five-spice powder paired with ginger and garlic gives this dish a great depth of flavor. The low-heat method results in a roast that is extremely moist and has less shrinkage. This rub works well on roast chicken, beef roast or even leg of lamb."
Provided by Pi-E8216
Categories Pork
Time 2h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, stir together garlic, ginger, five-spice powder and oil. Sprinkle salt over pork. Rub pork evenly with spice rub; refrigerate at least 30 minutes or up to 2 hours.
- Preheat oven to 450°F Place pork on a rack in roasting pan; bake 10 minutes. Reduce oven temperature to 250°F Bake an additional 1 hour 15 minutes to 1 hour 30 minutes or until internal temperature reaches 145 F to 150°F.
- Remove pork from oven, cover loosely with foil. Let stand 15 minutes.
FIVE-SPICE ROAST PORK BELLY
Hmmmm...pork belly - something unctuous & yum for the last of winter. Interestingly, it looks very easy to put together. I plan to serve with Chinese broccoli & oyster sauce & steamed rice. From Food and Drink - a weekly guide to enjoying eating from Tribune. Note: Adapted from "Essentials of Asian Cuisine" by Corinne Trang Time does not include 4 hours marinating time - I plan to marinate overnight. Update - made this for the night before Christmas - the skin was crispy & the meat tender, with just enough five spice to make it delicious! Served with Recipe#146661 - a winning combination! Try it, you will like it!
Provided by Busters friend
Categories Pork
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Make the marinade by mixing the soy sauce, sugar and five-spice powder in a bowl until the sugar is completely dissolved. Stir in the sesame oil.
- Place the pork belly in a sealable plastic bag and pour the marinade over it. Marinate in the refrigerator for 4 hours, turning occasionally.
- Heat the oven to 450 degrees. Pierce holes every inch through the pork skin with a metal skewer. Place it skin side up on a rack set over a baking dish, containing about one-half inch of water.
- Roast until dark golden and crispy, about 1 hour, basting the top (skin) side with the soy sauce mixture every 15 minutes.
- Remove from the oven and let rest for 15 minutes before slicing. Thinly slice lengthwise with a serrated knife.
Nutrition Facts : Calories 610, Fat 60.7, SaturatedFat 22, Cholesterol 81.7, Sodium 539, Carbohydrate 3.6, Fiber 0.1, Sugar 3.3, Protein 11.5
FIVE SPICE PORK AND POTATOES
From Sunset Wok Cookbook; posting for ZWT6 (Asia). Caption for recipe states: "Russet potatoes and thin, tender pork strips soak up the fragrance and flavor of Chinese five-spice. The bottled spice blend is sold in many markets, but if you cannot find it you can easily make your own."
Provided by AZPARZYCH
Categories One Dish Meal
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Peel potatoes and cut crosswise into 1/2 inch thick slices; set aside.
- Place wok over high heat; when wok is hot add oil.
- When oil is hot add pork and garlic.
- Stir-fry until pork is browned (2-3 minutes).
- Add potatoes, water, soy, sugar, and five-spice.
- Bring to a boil; then reduce heat, cover, and simmer, stirring occasionally, until potaotes are tender (about 20 minutes).
- Garnish with onions.
Nutrition Facts : Calories 613.4, Fat 18.3, SaturatedFat 3.8, Cholesterol 89.2, Sodium 1112.1, Carbohydrate 70.3, Fiber 8.8, Sugar 6.3, Protein 42.1
GRILLED GARLICKY FIVE-SPICE PORK STEAKS
The menu at Vietnamese restaurants in the United States often includes an inexpensive, homey rice plate with grilled pork chops flavored with Chinese five-spice powder, garlic, and onion. Unfortunately, I have often found the dish disappointing, with the rib chops dry and thin. Even with a knife and fork, the meat-typically broiled, rather than the advertised grilled-is hard to cut. After a number of dissatisfying rice plates, I decided to make the pork at home. To avoid dry meat, I opted for pork shoulder steaks. The slightly fatty, flavorful steaks turned out to be perfect for absorbing the bold marinade and remained moist after grilling. Sliced up before serving, the meat is easily managed with chopsticks, too, and I include a dipping sauce for extra flavor. Serve the pork with rice and a salad or a stir-fried or sautéed vegetable for a light meal. Add a soup such as Opo Squash Soup (page 60) and you have a traditional Vietnamese menu. Use any left overs for baguette sandwiches (page 34) or Mixed Rice (page 245).
Yield serves 4 to 6 with 2 or 3 other dishes
Number Of Ingredients 10
Steps:
- If the pork steaks are large, cut them into pieces about the size of your hand. To make the marinade, in a baking dish or shallow bowl large enough to accommodate the steaks, combine the garlic, shallot, five-spice powder, oil, fish sauce, salt, sugar, and pepper and mix well. Add the steaks and use your fingers to coat all the surfaces well. Cover with plastic wrap and refrigerate for at least 2 hours or up to 8 hours for the best flavor.
- Remove the pork from the refrigerator 30 minutes before cooking. Prepare a medium charcoal fire (you can hold your hand over the rack for only 4 to 5 seconds) or preheat a gas grill to medium.
- Grill the steaks, turning once, for 5 to 7 minutes on each side, or until browned and a little charred on the edges.
- Transfer the steaks to a plate, cover with foil, and let rest for 10 minutes before slicing. Provide each diner with an individual dish for the dipping sauce.
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