Five Spice Pork Roast Recipes

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SLOW-COOKER FIVE SPICE PORK ROAST



Slow-Cooker Five Spice Pork Roast image

Provided by Rebecca Lindamood

Number Of Ingredients 8

1 boneless pork roast (2 to 2-1/2 pound)
1 tablespoon Chinese Five Spice Powder
kosher salt and cracked black pepper
1 tablespoon peanut (canola, vegetable, or olive oil)
5 small peeled sweet potatoes (about 1-1/2 lbs, cut into 1-inch chunks)
hot cooked rice
chopped cilantro or parsley
finely chopped green onions

Steps:

  • Scatter the cubed sweet potatoes in the bottom of a slow-cooker crock. Put the lid in place and set the slow-cooker to HIGH.
  • Sprinkle the pork roast generously with Chinese Five Spice powder, kosher salt, and cracked black pepper on all sides. Rub it into the roast.
  • Place a heavy-bottomed stainless steel or cast-iron skillet over high heat. Swirl the oil over the bottom of the pan. Carefully place the pork roast in the hot pan and do not move it until it releases easily from the pan and is deep golden brown on the side that just cooked. Rotate the roast to an un-browned area and repeat. Do this until you have browned the entire surface of the pork roast. Use tongs to set the pork roast on top of the cubed sweet potatoes. Put the lid in place, and cook on HIGH for 4-5 hours or LOW for 7-9 hours. The pork roast is done when it measures 145°F on an instant read thermometer inserted into the thickest part of the roast.

VIETNAMESE PORK AND FIVE SPICE



Vietnamese Pork and Five Spice image

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

4 pounds pork shoulder, cut into cubes
1 teaspoon salt
1 teaspoon ground black pepper
¼ cup olive oil
2 cloves garlic, minced
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon fish sauce
1 teaspoon Chinese five-spice powder

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

PAN-ROASTED 5-SPICE PORK LOIN



Pan-Roasted 5-Spice Pork Loin image

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

1 (2 pound) boneless pork loin roast, trimmed of fat
¼ cup rice vinegar
3 cloves garlic, minced
2 tablespoons Asian fish sauce
1 tablespoon soy sauce
2 teaspoons sriracha hot sauce, or to taste
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1 teaspoon Chinese five-spice powder
1 tablespoon vegetable oil for pan roasting

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

FIVE-SPICE PORK TENDERLOIN



Five-Spice Pork Tenderloin image

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

1/4 cup Chinese five-spice powder
2 teaspoons coarse salt
1 pork tenderloin (about 1 3/4 pounds)
3 tablespoons canola oil

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.

BONELESS PORK ROAST WITH FIVE-SPICE RUB



Boneless Pork Roast With Five-Spice Rub image

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

5 garlic cloves, minced
2 tablespoons fresh ginger, minced
1 tablespoon five-spice powder
1 tablespoon olives or 1 tablespoon vegetable oil
1 teaspoon salt
2 lbs boneless pork loin roast

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 SLOW COOKER PORK WITH NOODLES



Five Spice Slow Cooker Pork with Noodles image

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

3 pounds trimmed pork shoulder
1 teaspoon Chinese five-spice powder
1 teaspoon kosher salt
3 cups chicken broth
1 cup dark soy sauce
1/4 cup packed dark brown sugar
2 tablespoons toasted sesame oil
1/2 teaspoon crushed red pepper
4 scallions, cut into 2-inch pieces
1 garlic head, halved
1 (2-inch) knob unpeeled fresh ginger, thinly sliced
8 dried shiitake mushrooms, optional
Hot cooked Chinese egg noodles, for serving

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.

FIVE-SPICE ROAST PORK BELLY RECIPE



Five-spice roast pork belly Recipe image

Pork belly is the inexpensive cut that is smoked to make bacon. It is a staple at Asian At the market, a chunk of pork belly that looks like it's about half lean. Marinate it in soy and five-spice powder, then roast it on a rack in a hot oven. The fat renders as it cooks, keeping the meat moist, and the rind crisps to an almost glass-like texture. The five-spice powder lends a subtly Chinese perfume to the meat, but not overpoweringly so. From the story: In all its splendor

Provided by Russ Parsons

Categories     MAINS, MEAT, ROAST, DINNER

Time 1h5m

Yield Serves 8

Number Of Ingredients 5

1/4 cup Chinese soy sauce
2 tablespoons sugar
1 teaspoon five-spice powder
1 teaspoon sesame oil
2 pounds pork belly, at least 50% lean, with rind intact

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.

FIVE SPICE PORK ROAST



Five Spice Pork Roast image

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

3 -4 lbs pork shoulder
1 1/2 teaspoons five-spice powder
1 tablespoon oil
3/4 cup apple juice
1/3 cup dry white wine
2 tablespoons soy sauce
3 tablespoons cornstarch
2 tablespoons cold water
hot cooked rice

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

SLOW ROAST 5-SPICE PORK BELLY



Slow Roast 5-Spice Pork Belly image

Teeth-shatteringly crunchy pork belly crackling, but the softest, tenderest meat you ever did see. You guys, this slow-roast version is all you'll want for Christmas (and any other holiday!).

Provided by Bee

Yield 6

Number Of Ingredients 6

2.5kg (5.5 lb) skin-on pork belly
1 tbsp sea salt
vegetable oil
5-spice rub:
3 tbsp sea salt
1 tbsp Chinese 5-spice

Steps:

  • 1.Start the day before you want to serve your pork. Use a Stanley/utility knife and a ruler to score the pork skin. Pat dry with paper towel.
  • 2.Mix the 5-sipce rub ingredients together. Flip the pork over and rub the 5-spice mixture over the pork meat (but not on the skin). Flip the pork back over and use paper towel to brush off any spice from the pork skin. Rub the 1 tablespoon of salt over the pork skin. Place in the fridge uncovered overnight.
  • 3.Preheat the oven to 150°C/300°F.
  • 4.Place a wire cake rack onto a baking tray. Brush the rack with oil. Place the pork on the rack, skin side up. Roast in the oven for 3 hours. Then turn the heat up to 200°C/400°F. Place the pork back in the oven to roast for an hour or until the skin is super crispy.
  • Step 5.Slice and serve with Spiced Plum Sauce and Christmas Asian 'Slaw.

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