Chinese five spice pork

Chinese five spice pork

  • Servings: 6-8
  • Difficulty: easy
  • Print


A new year signals new changes. Changes in me—- my doctor tells me I have to start looking after myself and my wife agrees with her (figures women will stick together)—– changes in my day to day habits and changes to my blog. While I initially liked my original layout it was beginning to get stale so I thought I would brighten things up a bit hence the new layout. What will not change, however, is my posting “simple but tasty recipes for the grilling season and beyond” so with that in mind I bring to you today my version of Chinese five spice pork.

Shopping list:

  • 1 pound pork (butt chops, boneless loin, tenderloin) cut into one inch cubes
  • Two medium yellow peppers (rough chopped)
  • Two medium red peppers (rough chopped)
  • One medium red onion (rough chopped)
  • Three celery stalks (rough cut)
  • 8-10 Baby Bok Choi (root removed)
  • Two tins whole mushrooms (use fresh if you have them)
  • Two medium garlic cloves (fine chopped)
  • 1/4 cup Salt reduced Soya
  • 1/4 Fish sauce
  • Three tablespoons Chinese five spice
  • 2 1/2 cups Uncle Bens 5 Minute rice OR 450 grams Fettuccine noodles

Putting it all together:

  • Cook the rice or pasta in accordance with the package directions
  • In a large bowl mix the pork and the five spice
  • Heat three tablespoons Canola oil in a large pan and brown the pork mixture (approximately 10 minutes)
  • Remove the pork from the pan and set aside
  • Add more Canola oil if needed and add the celery and peppers and saute for approximately three minutes
  • Add the onion, garlic and mushrooms and saute for another 4-5 minutes
  • Add the Soya sauce and Fish sauce and mix well
  • Add back the pork, mix well and reduce the heat and cover until the pork is tender—– about another 6-8 minutes
  • Mix in the Bok Choi at the last minute and turn off the heat as the Bok Choi will wilt on its own.
  • Place the rice or pasta in a bowl and top with the five spice pork.

One of the really great aspects of this recipe is that you can use whatever protein you wish—– Pork, chicken, beef or even shrimp—- you’re only limited to your imagination.


So there you have it another “simple but tasty recipe for the grilling season and beyond”.

Until next time…………..

                                  Bon Appetite








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