HOISIN FIVE-SPICE PORK CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 4h40m
Yield 6 servings
Number Of Ingredients 11
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.
FIVE-SPICE PORK WITH ROASTED ORANGES AND BROCCOLI
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Toss the broccoli, onion, ginger, garlic and orange with 2 tablespoons vegetable oil, 3/4 teaspoon salt, and pepper to taste in a shallow baking dish. Set aside.
- Pat the pork dry and sprinkle all over with the five-spice powder, 1 teaspoon salt, and pepper to taste. Heat the remaining 2 teaspoons vegetable oil in a large skillet over medium-high heat. Add the pork and sear, turning, until golden brown on all sides, about 8 minutes.
- Add the pork to the baking dish with the broccoli-orange mixture and roast until a thermometer inserted into the center of the pork registers 145 degrees F, 15 to 20 minutes. Transfer the pork to a cutting board and let rest 5 minutes before slicing. Meanwhile, return the broccoli-orange mixture to the oven and roast 5 more minutes. Serve the pork with the roasted broccoli and orange wedges.
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
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"
SLOW COOKED FIVE SPICE PULLED PORK - RECIPES FROM A …
From recipesfromapantry.com
- Mix together all the ingredients of the marinade and pour it over the pour it over the pork and let stand for 30 mins or overnight in the fridge.
- Preheat oven to fan assisted 200C / 220C / 425F / gas 7 and line a roasting tray with some foil making sure that there is enough foil to be able to cover the pork.
- Remove the pork from the marinade (save this for later) and roast in the over skin side up and uncovered for 20 mins.
- Reduce the oven to fan assisted 130C / 150C / gas 2, pour the rest of the marinade over the pork, cover with the foil and roast for a further 5 hrs until it is tender enough to be shredded with a fork.
RECIPE: FIVE-SPICE PORK TENDERLOIN WITH HOISIN SAUCE
From wholefoodsmarket.com
MACAU PORK CHOP SANDWICH - SERIOUS EATS
From seriouseats.com
PAN-ROASTED 5-SPICE PORK LOIN – PLEASING AND TEASING
From foodwishes.blogspot.com
5 PULLED PORK SANDWICHES, RANKED BY TASTE IN 2024 - EAT THIS NOT …
From eatthis.com
FIVE SPICE PORK WITH ASIAN SLAW RECIPE - SERIOUS EATS
From seriouseats.com
SOUS VIDE 5 SPICE PORK BELLY BáNH Mì SANDWICH
From recipes.anovaculinary.com
ANTHONY BOURDAIN'S MACAU-STYLE PORK CHOP SANDWICH
From eatthebite.com
CHINESE BBQ PORK BANH MI SANDWICHES - SAVEUR
From saveur.com
PORK BANH MI (MADE WITH PORK TENDERLOIN) - UMAMI GIRL
From umamigirl.com
PORK SKEWERS WITH FIVE-SPICE HOISIN SAUCE - BETTER HOMES
From bhg.com
FIVE-SPICE PORK SANDWICHES RECIPE - YUMMLY
From yummly.com
ROAST PORK WITH FIVE-SPICE - THE WOKS OF LIFE
From thewoksoflife.com
VIETNAMESE FIVE SPICE PULLED PORK (INSTANT POT)
From asaucykitchen.com
GARLIC AND FIVE SPICE PORK CHOP SANDWICHES - COPY ME THAT
From copymethat.com
21 DINNERS THAT MAKE YOUR KITCHEN FEEL LIKE A FIVE-STAR RESTAURANT
From allwaysdelicious.com
CHINESE FIVE SPICE PORK TENDERLOIN - ASIAN INSPIRED EATS FOOD BLOG
From asianinspiredeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love