Oriental Five Spice Bbq Pork Chops Recipes

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CHINESE FIVE SPICE PORK CHOPS



Chinese Five Spice Pork Chops image

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

4 large pork chops
1 tablespoon Chinese five spice powder
2 tablespoons soy sauce
2 tablespoons garlic-infused olive oil (or use plain olive oil and 1tsp minced garlic)

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

HOISIN FIVE-SPICE PORK CHOPS



Hoisin Five-Spice Pork Chops image

Provided by Food Network Kitchen

Categories     main-dish

Time 4h40m

Yield 6 servings

Number Of Ingredients 11

1/2 cup chopped fresh pineapple
1/2 cup soy sauce
1/2 cup ketchup
1/2 cup packed light brown sugar
1/3 cup Chinese rice wine or dry sherry
1/4 cup honey
3 tablespoons hoisin sauce
1 tablespoon Chinese five-spice powder
1 2-inch piece ginger, sliced into thin rounds
6 bone-in pork sirloin chops (1/2 inch thick; about 2 1/2 pounds total)
Vegetable oil, for brushing

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.

ASIAN MARINATED PORK CHOPS



Asian Marinated Pork Chops image

This is one of my favorite marinades to use for grilled pork chops. I usually just throw ingredients as I see fit, so the measurements are estimates. The roasted red chili paste can be found in the Asian section of your grocery store.

Provided by itsjustaphase

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 6

Number Of Ingredients 7

1 cup soy sauce
½ cup brown sugar
2 cloves garlic, crushed
1 tablespoon ground ginger
1 tablespoon ground cumin
1 tablespoon roasted red chili paste
6 (1-inch thick) pork chops

Steps:

  • Place the soy sauce, brown sugar, garlic, ginger, cumin, and chili paste in a large, heavy plastic zipper bag. Smush the bag a few times with your fingers to mix all the ingredients thoroughly and dissolve the brown sugar; place the pork chops into the marinade, and seal the bag. Allow to marinate for 30 to 45 minutes.
  • Preheat an outdoor grill for medium heat, and lightly oil the grate.
  • Remove the pork chops from the marinade, and discard the marinade. Shake off excess marinade, and grill the pork chops until browned, the meat is no longer pink inside, and the chops show good grill marks, 5 to 7 minutes per side. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 447.9 calories, Carbohydrate 24.1 g, Cholesterol 142.1 mg, Fat 12.6 g, Fiber 0.6 g, Protein 57.4 g, SaturatedFat 4.3 g, Sodium 2522.9 mg, Sugar 19.1 g

BARBECUED STICKY CHINESE PORK CHOPS



Barbecued sticky Chinese pork chops image

Give chops an oriental kick with this easy, sticky marinade

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 45m

Yield Easily halved or doubled

Number Of Ingredients 16

4 pork chops
1 tsp five-spice powder
½ tsp ground cinnamon
1 tbsp hoisin sauce
2 tbsp each soy sauce , brown sugar, honey
1 tsp dry sherry , or Shaohsing rice wine
thumb-sized piece ginger , grated
1 garlic clove , crushed
2 tsp fish sauce
juice 2 limes
2 tsp soft brown sugar
1 shallot , thinly sliced
1 red chilli , thinly sliced
1 cucumber , halved lengthways, then sliced
small bunch mint , roughly chopped
50g roasted peanuts , chopped

Steps:

  • Make marinade by mixing ingredients together. Put chops in a shallow bowl or tray, pour marinade over, turning chops to make sure they are coated all over, and leave to stand for at least 30 mins.
  • To make salad, put the fish sauce, lime juice and 1 tbsp water into a small bowl, add the sugar, then mix until dissolved. Stir in shallot and chilli. Put cucumber in a serving dish, sprinkle mint over, pour dressing over and scatter with peanuts.
  • Heat the barbecue or griddle pan and cook chops on each side for 4-5 mins, until cooked. Serve with cucumber salad.

Nutrition Facts : Calories 438 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 1.55 milligram of sodium

TAIWANESE PORK CHOPS



Taiwanese Pork Chops image

This pork chop recipe has a great flavor using Chinese five-spice powder. If you can find sweet potato powder, use it instead of cornstarch. Serve this with plain white rice and a simple vegetable side.

Provided by SHARONLIN

Categories     World Cuisine Recipes     Asian

Time 1h20m

Yield 4

Number Of Ingredients 9

4 (3/4 inch) thick bone-in pork chops
2 tablespoons soy sauce
1 tablespoon minced garlic
1 tablespoon sugar
½ tablespoon white wine
½ tablespoon Chinese five-spice powder
vegetable oil
vegetable oil for frying
cornstarch

Steps:

  • With a sharp knife, make several small slits near the edges of the pork chops to keep them from curling when fried.
  • Into a large resealable plastic bag, add the soy sauce, garlic, sugar, white wine, and five-spice powder. Place chops into the bag, and close the seal tightly. Carefully massage the marinade into chops, coating well. Refrigerate at least 1 hour, turning the bag over every so often.
  • In a large skillet, heat enough vegetable oil to fill the skillet to a depth of about 1/2 inch. Remove chops from resealable bag without wiping off marinade. Lightly sprinkle cornstarch on both sides of the chops.
  • Carefully add chops to skillet; cook, turning once, until golden brown on both sides and cooked through.

Nutrition Facts : Calories 726.9 calories, Carbohydrate 8.9 g, Cholesterol 34.8 mg, Fat 71 g, Fiber 0.1 g, Protein 14.7 g, SaturatedFat 11.9 g, Sodium 477.6 mg, Sugar 3.3 g

ASIAN 5 SPICE BARBECUED PORK TENDERLOINS WITH MANGO CITRUS SALSA AND SCALLION FRANKIE WRAPS



Asian 5 Spice Barbecued Pork Tenderloins with Mango Citrus Salsa and Scallion Frankie Wraps image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 22

2 to 2 1/2 pounds pork tenderloins, trimmed of fat
Steak seasoning blend or salt and freshly ground black pepper
1/4 cup dark brown sugar
1 1/2 teaspoons Chinese 5 spice powder (found in spice section or Asian foods section)
1 tablespoon vegetable oil
1/3 cup Hoisin prepared Chinese barbecue sauce
1 navel orange, zested and juiced
1 teaspoon dark sesame oil
2 teaspoons toasted sesame seeds, for garnish
2 tablespoons chopped cilantro or chives, for garnish
2 ripe mangoes, peeled and pitted, diced
1 red bell pepper, seeded and chopped
1 jalapeno, seeded and chopped
1/2 red onion, chopped
1 ripe lime, juiced
20 leaves basil, shredded
Coarse salt
3 eggs, beaten
1/4 cup water, eyeball it
2 scallions, thinly sliced
Vegetable oil, 1 teaspoon per wrap
10 flour tortillas, 8 inches

Steps:

  • Preheat oven to 450 degrees F.
  • Coat tenderloins in steak seasoning or season with salt and pepper. Combine brown sugar and 5 spice powder. Rub sugar and spice over pork. Brush baking dish or broiler pan with oil. Place pork in oven and bake 10 minutes. Combine barbecue sauce with orange zest and juice and sesame oil. Baste meat liberally with sauce and roast meat 15 minutes longer. Remove meat from oven and transfer to a serving platter. Coat meat with sesame and cilantro or chives for color.
  • Combine mangoes, bell pepper, jalapeno, onion, lime and basil in a bowl. Season with salt, to your taste.
  • To make Frankie wraps, heat a nonstick skillet over medium high heat. Beat eggs with water and scallions. Drizzle 1 teaspoon oil into hot skillet and pour in a little of the egg mixture. Add 1 tortilla, cook 30 seconds, then flip. Cook 15 seconds, then flip tortilla back and cook 15 seconds longer. Remove Frankie wrap from the pan and repeat with remaining ingredients. Pile tortillas in foil to keep warm.
  • To assemble, thinly slice tenderloins and pile meat and salsa at the edge of a Frankie wrap. Tuck up bottoms and edges and roll.

ORIENTAL FIVE SPICE BBQ PORK CHOPS



Oriental Five Spice BBQ Pork Chops image

Make and share this Oriental Five Spice BBQ Pork Chops recipe from Food.com.

Provided by davidf

Categories     Pork

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

8 pork chops (any cut)
2 tablespoons olive oil, enough to lightly glaze 8 chops
1 tablespoon five-spice powder
1 tablespoon cayenne powder
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon coriander

Steps:

  • Drizzle or brush chops with olive oil.
  • Mix all dry ingredients.
  • Dry rub all chops on both sides. Sit 30 minutes.
  • BBQ on medium heat, turning every 3 minutes until done.
  • ENJOY!

Nutrition Facts : Calories 529, Fat 35.5, SaturatedFat 10.8, Cholesterol 150.1, Sodium 1881.3, Carbohydrate 4.7, Fiber 1.1, Sugar 1.3, Protein 45.9

GRILLED GARLICKY FIVE-SPICE PORK STEAKS



Grilled Garlicky Five-Spice Pork Steaks image

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

2 1/2 pounds bone-in or boneless pork shoulder (blade) steaks, each about 1/2 inch thick
5 cloves garlic, finely minced
1 large shallot, minced (about 1/3 cup)
1 1/4 teaspoons Chinese five-spice powder
2 tablespoons canola or other neutral oil
1 tablespoon fish sauce
1/2 teaspoon salt
3/4 teaspoon sugar
1/4 teaspoon black pepper
1/3 cup Simple Dipping Sauce (page 309)

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.

BRAISED PORK CHOPS WITH FIVE-SPICE AND ORANGE PEEL



Braised Pork Chops With Five-Spice And Orange Peel image

Provided by Amanda Hesser

Categories     dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

2 teaspoons kosher salt
1 1/2 tablespoons five-spice powder
1 1/2 teaspoons ground coriander
Freshly ground black pepper
4 3/4-inch center-cut pork chops, bone in
2 tablespoons peanut or olive oil
1/4 cup white wine or sherry
1/2 to 3/4 cup chicken broth
Strips of zest from 1/2 orange
1 tablespoon grated ginger
2 cloves garlic, peeled, crushed and chopped

Steps:

  • Heat oven to 325 degrees. In a small bowl, combine salt, five-spice powder, coriander and black pepper. Put the pork chops in a large bowl, and sprinkle with the spice mixture, lightly coating the chops by patting and shaking them.
  • Place a large sauté pan over medium-high heat for 2 minutes. Add 1 tablespoon oil. Place pork chops in pan, and brown well on both sides. Pour off fat, then return pan to heat. Add wine, broth, orange zest, ginger and garlic. Bring to a boil, then cover pan and place in oven. Braise until tender, about 1 hour. Allow the chops to cool in the cooking liquid.
  • To serve, heat remaining 1 tablespoon oil in a large sauté pan. Add chops, and cook until reheated and browned, about 2 minutes a side. If desired, serve with polenta or risotto.

Nutrition Facts : @context http, Calories 439, UnsaturatedFat 16 grams, Carbohydrate 6 grams, Fat 26 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 7 grams, Sodium 626 milligrams, Sugar 1 gram, TransFat 0 grams

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CHINESE BBQ PORK (BEST AND AUTHENTIC RECIPE!) - RASA MALAYSIA
2022-06-13 Transfer out and let cool. Rub the garlic on the pork. Add 2/3 of the sauce to marinate the pork for at least 4 hours, or best overnight. Add the cooking oil to the remaining sauce. Keep the sauce in the fridge. The next day, heat the oven to 375°F (190°C). Line a baking tray with parchment paper or aluminum foil.
From rasamalaysia.com
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SLOW COOKER CHINESE FIVE SPICE PORK RECIPE - DELISHABLY
Glimmer Twin Fan. Scroll to Continue. Step 2 - Whisk all the remaining ingredients together until smooth. Pour the sauce over the pork. Glimmer Twin Fan. Step 3 - Pour sauce over the pork, cover and cook on the low setting for 6-8 hours. Once done, shred meat and mix together with sauce. Serve as desired.
From delishably.com
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CHINESE FIVE SPICE PORK CHOPS - AMY'S DELICIOUS DISCOVERIES
2020-05-15 Pan fry 4 min 1st side, then ~5 min 2nd side ; I make these pork chops all the time with my five spice powder because this recipe is so easy, it’s almost a no recipe. Marinate the meat overnight. Then pan fry both sides of the pork chops until just cooked through. Deglaze the pan with some water and acid to drizzle over the chops, and you are ...
From amysdeliciousdiscoveries.com
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INDIAN SPICED PORK CHOPS | BBQ & GRILLING WITH DERRICK RICHES
2017-08-29 Seal bag and place into refrigerator for 4-8 hours. Preheat grill for medium heat, or 350 degrees F. Remove chops from bag and place onto grill. Carefully pour or brush any remaining marinade in the bag, on top of the chops. Cook pork chops for 16-20 minutes, turning a few times during the cooking process.
From derrickriches.com
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Top Asked Questions

How to cook five spiced pork loin chops?
Directions 1Place pork loin chops, olive oil, Chinese five spice, Tamari (soya) sauce, balsamic vinegar, garlic and seal bag and mix well. 2Take the marinated pork loin chops out of the refrigerator for at least 20 minutes to allow to come to room temperature. 3Preheat grill, place marinated five spiced pork loin chops on the grill.
How to cook pork chops with ginger and garlic?
Place the pork chops in a nonreactive dish. In a small bowl, stir together the ginger, garlic if using, five-spice powder, oil, and a few grinds of coarsely ground pepper. Rub the ginger mixture evenly over both sides of the chops, cover, and refrigerate for at least 1 hour or up to overnight.
How to cook pork chops with garlic and soy sauce?
2 tablespoons garlic-infused olive oil (or use plain olive oil and 1tsp minced garlic) 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.
How to cook pork chops in a pan?
Sprinkle the chops with the ginger, five-spice and salt. When the onions look almost done, add the garlic to the skillet and cook until soft. Just a minute or two. Then remove the onions and garlic from the pan and set them aside Add the rest of the oil to the skillet and cook the pork chops on medium-high heat for 3-4 minutes on one side.

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