This scrumptious grilled Five Spice Pork Recipe with Asian Salad is as attractive to look at as it is to eat. Five spice is the perfect complement to pork.
Chinese Five Spice is one of those delicious spice mixes that goes so perfectly with meat, but especially pork. It’s made up of ground Sichuan Peppercorns, Star Anise, Chinese Cinnamon, Fennel and Cloves, and it is a seriously delicious combination of flavours. It’s available in most supermarkets and is such a good option for dinner. I also love it on roast potatoes, and in stir fries - it’s a winner!
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Five Spice Pork Recipe Ingredients
- Pork loin steaks
- Olive oil
- Five spice
- Baby cos lettuce
- Cucumber
- Frozen edamame beans
- Coriander
- Avocado
- Lime
- Sesame oil
- Soy sauce
- Eggs
- Microwave rice
- Salt and pepper
See recipe card for quantities.
How to make Five Spice Pork
1. Place pork loin steaks in a bowl and toss with olive oil, Five Spice and salt and pepper. If your child prefers, you can reserve a piece of pork for them without the Five Spice. Set aside at room temperature.
- 4 x pork loin steaks (400g)
- 1 tablespoon olive oil
- 1 teaspoon five spice
- Salt and pepper
2. Finely slice lettuce. Slice cucumber in half lengthwise, then scoop out seeds and slice into half moons. Defrost edamame beans by putting them into a small container, pouring hot water over and draining beans. Roughly chop coriander. Peel, deseed and slice avocado. Set aside.
- 1 baby cos lettuce
- 1 medium cucumber
- 100g frozen edamame beans
- ½ bunch coriander
- 1 avocado
3. Juice lime into a jar or bowl and combine with sesame oil and soy sauce. Set aside.
- 1 lime
- 1.5 tablespoon sesame oil
- 1.5 tablespoon soy sauce
4. Crack eggs into another bowl, add soy sauce, and gently whisk to combine.
- 2 eggs
- 1 teaspoon soy sauce
5. Place a frying pan over high heat, add sesame oil to the pan and then once hot, pour egg mixture in a thin layer. You may have to do this more than once, depending on how many serves you are making and how big your frying pan is.
- 1 teaspoon sesame oil
6. Once the egg has cooked around the edges (forming a “frill” - this should only take a minute or two), start to roll the egg from one edge in on itself, until you have a long roll of egg. Remove from the pan and set aside. Repeat this step if you have more egg to cook.
7. Return the pan to the heat, add a little more sesame oil and cook the pork, frying for 2 minutes each side (depending on thickness). Meanwhile, heat microwave rice.
- 2 teaspoon sesame oil
- 450g microwave rice
8. To serve, create a bed of rice, then top with chopped lettuce, cucumber, coriander and drained edamame beans. Slice egg roll and pork and serve over the salad, then drizzle over the dressing.
To serve little ones, add their components separately and skip the dressing.
Substitutions
- Vegetarian - Swap pork loin for tofu.
- Gluten Free - Swap soy sauce for tamari.
- Dairy Free - No dairy in this recipe.
Kid-Friendly Variations on Five Spice Pork
- Serve slices of pork, slices of avocado, slices of egg, cucumber, edamame beans and rice separately on the plate. You can also reserve one piece of pork and cook it without the Five Spice if you prefer.
Equipment
You will need a frying pan, a stovetop.
Top tip
The egg and pork both take absolutely no time to cook and are infinitely better fresh from the stove, so if you’re making this in advance do everything up to this point, then finish those last steps just before you serve it.
Recipe
Five Spice Pork
Equipment
- Frying pan
- Stovetop
Ingredients
- 4 pork loin steaks 400g
- 1 tablespoon olive oil
- 1 teaspoon five spice
- 1 baby cos lettuce
- 1 cucumber medium
- 100 g frozen edamame beans
- ½ bunch coriander
- 1 avocado
- 1 lime
- Sesame oil 2.5 tbsp
- Soy sauce 2 tbsp
- 2 eggs
- 450 g microwave rice
- Salt and pepper
Instructions
- Place pork loin steaks in a bowl and toss with olive oil, Five spice and salt and pepper. If your child prefers, you can reserve a piece of pork for them without the Five Spice. Set aside at room temperature.4 pork loin steaks, 1 tablespoon olive oil, 1 teaspoon five spice, Salt and pepper
- Finely slice lettuce. Slice cucumber in half lengthwise, then scoop out seeds and slice into half moons. Defrost edamame beans by putting them into a small container, pouring hot water over and draining beans. Roughly chop coriander. Peel, deseed and slice avocado. Set aside.1 baby cos lettuce, 1 cucumber, 100 g frozen edamame beans, ½ bunch coriander, 1 avocado
- Juice lime into a jar or bowl and combine with 1.5 tablespoons sesame oil and 1.5 tablespoons soy sauce. Set aside.1 lime, Sesame oil, Soy sauce
- Crack eggs into another bowl, add a teaspoon of soy sauce, and gently whisk to combine.2 eggs, Soy sauce
- Place a frying pan over high heat, add a teaspoon of sesame oil to the pan and then once hot, pour egg mixture in a thin layer. You may have to do this more than once, depending on how many serves you are making and how big your frying pan is.Sesame oil
- Once the egg has cooked around the edges (forming a “frill” - this should only take a minute or two), start to roll the egg from one edge in on itself, until you have a long roll of egg. Remove from the pan and set aside. Repeat this step if you have more egg to cook.
- Return the pan to the heat, add 2 teaspoons sesame oil and cook the pork, frying for 2 minutes each side (depending on thickness). Meanwhile, heat microwave rice.Sesame oil, 450 g microwave rice
- To serve, create a bed of rice, then top with chopped lettuce, cucumber, coriander and drained edamame beans. Slice egg roll and pork and serve over the salad, then drizzle over the dressing.To serve little ones, add their components separately and skip the dressing.
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