Skewered Five Spice Pork Oamc With Vegetables Recipes

FIVE SPICE PORK AND RICE STIR-FRY

Steps:

• Season rice to taste.
• Mix broth with vinegar, five-spice powder, garlic, and soy sauce; set aside.
• Heat oil in a wok or nonstick skillet over high heat. Add pork and onion and stir-fry 2 minutes. Add bell pepper and continue to stir-fry 1 minute. Sprinkle flour over ingredients and toss.
• Add broth mixture to wok and stir-fry 2 minutes. Remove to a bowl. Add seasoned rice to wok and stir-fry 1 minute to heat.
• Divide rice between 2 dinner plates and top with pork mixture. Sprinkle with almonds.

JERK-ISH PORK SKEWERS

Steps:

• Put the pork mince in a bowl and use your hands to mix in the allspice, cinnamon, thyme, spring onions, garlic, lime zest and molasses or honey. Drizzle the olive oil over a large plate.
• Divide the mince mixture into eight portions and roll into even- sized balls. Working with one ball at a time and using wet hands, press the ball onto a skewer, forming it into a sausage shape around the skewer as you go. Transfer the finished skewers to the oiled plate and keep chilled until needed. Will keep covered in the fridge for up to a day.
• Light the barbecue. When the coals are ashen, place the skewers on the grill and cook, undisturbed, for 2 mins. Carefully turn using tongs and cook for another 5 mins before turning again. Repeat this process once more until the skewers are cooked through and browned.
• Remove to a serving platter, squeeze over the lime wedges and season. Serve with a rice salad, if you like (ours was a mixture of cooked rice, sweetcorn, red onion and herbs).

SKEWERED PORK

Steps:

• Marinade: In small bowl, combine pineapple juice, Worcestershire, coriander, garlic, red pepper and black pepper.
• Place pork in deep glass bowl; pour marinade over pork.
• Cover; marinate in refrigerator about 1 hour.
• Meanwhile, soak think bamboo skewers in water.
• Weave skewers through pork strips so meat lies flat, discard marinade.
• PLace pork on grill.
• Grill over medium coals 2 minutes.
• Turn; grill an additional 2 minutes or until pork is juicy and barely pink in center.

FIVE SPICE PORK (FOR SANDWICHES)

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.

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.