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.
FIVE SPICE PORK (FOR SANDWICHES)
A nice pulled pork for sandwiches. A light Asian flair that isn't too overwhelming. Recipe found in "Better Homes and Gardens Low Carb Slow Cooker Recipes"
Provided by Gabby LSW
Categories Lunch/Snacks
Time 10h15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Trim fat from meat and place in 4 quart slow cooker.
- Combine apple juice, soy sauce, hoisin sauce and five-spice powder in small bowl and pour over meat.
- Cover and cook on low 10-12 hours OR on high 5 1/2 - 6 hours.
- Remove meat from cooker, reserving juices.
- Remove meat from bone and discard bone.
- Using 2 forks, shred meat.
- Serve on bun/rolls of choice. Use juices for dipping (french dip style) if desired.
Nutrition Facts : Calories 240.4, Fat 17.1, SaturatedFat 5.9, Cholesterol 67.2, Sodium 272.7, Carbohydrate 3.8, Fiber 0.1, Sugar 3, Protein 16.6
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
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
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
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.
More about "five spice pork sandwiches recipes"
FIVE-SPICE PULLED PORK SANDWICHES RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Total Time 4 hrs 30 minsCategory Healthy Pulled Pork RecipesPublished 2019-10-04
- Cut pork into 1 1/2- to 2-inch chunks. Sprinkle on all sides with five-spice powder, rubbing it in with your fingers. Heat oil in a very large skillet over medium heat.
- Transfer the pork to a 3 1/2- to 4-qt. slow cooker. Add water. Cover and cook until the meat shreds easily with a fork, 4 to 5 hours on High or 8 to 10 hours on Low.
- Transfer the meat to a cutting board, leaving the cooking juices in the slow cooker. Let cool slightly, then shred with two forks, discarding any fat.
- Skim fat from the cooking juices. Measure out 1/2 cup of the cooking juices (discard the rest). Whisk 1/4 cup of the juices, honey, vinegar, soy sauce and crushed red pepper to taste in a medium bowl.
- Tote the meat to the tailgate in an insulated cooler. To reheat, place the covered pan on a charcoal or gas grill over medium coals or heat. Cover and grill until heated through, stirring occasionally, 15 to 20 minutes.
FIVE SPICE PORK SANDWICHES AU JUS | BETTER HOMES & GARDENS
From bhg.com
3/5 (5)Calories 444 per servingTotal Time 10 hrs 20 mins
- Trim any excess fat from roast. If necessary, cut roast to fit into a 3-1/2- or 4-quart crockery cooker. Place meat in cooker.
- For sauce, in a small bowl combine apple juice, soy sauce, hoisin sauce, and five-spice powder. Pour over roast.
- Remove roast from cooker. Remove meat from bone; discard bone and fat. Using two forks, shred meat. Skim fat from cooking juices. Divide juices among 6 to 8 bowls. Serve meat on toasted rolls with shredded cabbage. Serve with juices. Makes 6 to 8 servings.
FIVE-SPICE PORK SANDWICHES | BETTER HOMES & GARDENS
From bhg.com
5/5 (15)Calories 297 per serving
- Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place meat in cooker. In a small bowl combine apple cider, soy sauce, hoisin sauce, and Homemade Five-Spice Powder. Pour over meat in cooker.
- Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5-1/2 to 6 hours.
- Transfer meat to a cutting board, reserving cooking juices in cooker; cool meat slightly. Remove meat from bones. Using two forks, shred meat, discarding fat. Place meat in a medium bowl.
- To serve, arrange meat and, if desired, cabbage in buns. If desired, strain reserved cooking juices; skim off fat. Serve cooking juices in individual serving bowls for dipping.
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