Five Spice Pork For Sandwiches Food

CHINESE FIVE SPICE PORK TENDERLOIN

Steps:

• In a small mixing bowl, combine soy sauce, rice vinegar, ginger, garlic, Chinese five spice, black pepper, red pepper flakes, sugar, and sesame oil. Whisk together well. Add in half of the green onions. Put half of the marinade in a small sauce pot and whisk in the corn starch.
• Place the trimmed pork tenderloin in a ziplock baggie and pour in the remaining marinade. Massage the marinade into the pork and refrigerate for one hour or overnight.
• When ready to cook, preheat oven to 375 degrees. Remove pork from the refrigerator and let it get to room temperature. Heat a heavy cast iron skillet or oven-proof pan on high until slightly smoking. Add the pork tenderloin to the pan and sear both sides, about 2 minutes.
• Transfer the pan to the oven and cook for 20-25 minutes, until an internal temperature reads at least 145 degrees. Let the pork rest for 5-10 minutes before slicing.
• Meanwhile, bring the reserved marinade to a roiling boil. Lower the heat to low and thicken sauce for 2 minutes. Pour the sauce over the pork. Sprinkle the pork with the remaining green onions.
• Serve with a side of your favorite rice.

PAN-ROASTED 5-SPICE PORK LOIN

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.

FIVE-SPICE PORK

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.

CHINESE-STYLE PORK FILLET WITH FRIED RICE

Steps:

• Mix the pork medallions with the soy sauce and five-spice; leave to marinate for 5 mins. Heat a large non-stick pan, then fry the pork for 2-3 mins on each side until cooked through. Pour in 150ml boiling water with the honey and bubble for 2 mins. Mix the cornflour with a little water, stir into the sauce and cook until it thickens and is glossy.
• Meanwhile, make the fried rice. Pour the egg into a non-stick frying pan to make an omelette, cooking for 2 mins on each side. Remove, roll up, and cut into thin strips. Add the rice to the pan with the peas and stir-fry for 3-5 mins until piping hot, then gently stir through the omelette with the spring onions and seasoning and cook for 1 min. Serve with the pork and a dash more soy sauce.

PULLED PORK SANDWICHES

Steps:

• Assemble the spice rub for the pork: In a dry, small skillet over medium-low heat, toast coriander, cumin and peppercorns until fragrant, 1 to 2 minutes. Using a spice grinder or mortar and pestle, grind toasted spices into a fine powder. Transfer to a bowl and mix with salt, mustard powder, chile powder and sugar.
• If your roast is tied up, untie it. Massage meat generously with spice rub. If you have time, let meat rest for an hour or two at room temperature, or refrigerate for several hours or overnight.
• Heat oven to 300 degrees. Place pork in a baking pan and roast for 3 to 4 hours or until meat is pull-apart tender and internal temperature reads 200 degrees on a meat thermometer. Let meat cool for at least 30 minutes before pulling it apart and shredding with your hands or two forks. (This works best when the meat is warm but not hot.)
• Prepare the barbecue sauce: Combine ingredients in a medium pot. Simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until sauce has deepened in color. Season with more hot sauce if you like. Add two-thirds of the sauce to meat and toss to coat, adding more sauce as needed. (Any leftover sauce will keep for at least 2 weeks in the refrigerator.)
• Make the slaw: Combine cabbage, onion and jalapeño in a large bowl. In a small bowl, whisk together mayonnaise, vinegar, olive oil, salt and pepper. Add dressing to cabbage and toss well.
• Serve pulled pork with slaw, buns and hot sauce on the side, letting people assemble their own sandwiches.

CHINESE FIVE SPICE PORK CHOPS

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.