Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

15 Minute Five Spice Pork with Pak Choi & Jasmine Rice

  • Author: Rachel Phipps
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: Serves 2
  • Category: Dinner
  • Cuisine: Chinese

Description

This 15 minute, saucy five spice pork dish served over jasmine rice is a quick weeknight favourite in our house. If you’re looking to amp up the flavours even more, serve it with my Sesame Pak Choi.


Ingredients

Scale
  • 150g (5 oz) Jasmine Rice
  • 4 Baby Pak Choi
  • 1/2 tbsp Light Cooking Oil
  • 200g Pork Fillet, cut into 1/2 cm slices
  • 1 tsp Chinese Five Spice
  • 2 tbsp Dark Soy Sauce
  • 1 tbsp Hoisin Sauce
  • 1 tbsp Shaoxing Rice Wine
  • 1 tbsp Japanese Rice Vinegar
  • Sea Salt

Instructions

  1. Cook the jasmine rice for 15 minutes in a pan of boiling water.
  2. Boil the kettle again, and separate the pak choi into pieces. In a heatproof bowl, pour the boiling water over the pak choi and set aside.
  3. Heat the oil in a frying pan or wok over a high heat. Toss the pork slices together with the five spice and sear the meat until it is brown.
  4. Add the soy sauce, hoisin sauce, rice wine and rice vinegar to the pork and allow it to bubble into a thick sauce.
  5. Drain the pak choi well and toss with a good pinch of salt. Serve alongside the pork and the sauce, spooned over the jasmine rice.

Notes

If you live near a Chinatown or Asian supermarket, you can usually buy a whole sack of baby pak choi for the same price as a supermarket pack of four.

The type of soy sauce you use will really impact the saltiness of the dish. I’ve happily made this with a bottle of standard Japanese soy no problem, but it has come out a little on the salty side (too salty for me put perfect for the people around the table to typically re-salt their food before eating) using Chinese dark soy sauce – I find light soy is the much better Chinese option here.