Tuck into five-spice pork
Five-spice powder is a powerfully scented mixture dominated by star anise and cinnamon. It also includes spices such as fennel, cloves, nutmeg, Sichuan pepper and ginger.
CHINESE FIVE-SPICE PORK WITH BROWN RICE SALAD Serves 4-5 Ready in: 30 min Prep time: 15 min Cook time: 25 min Brown rice salad 1 1⁄ cups short-grain brown rice
2 2 corn cobs, husk and silk removed 1 capsicum (red, orange or yellow) 100g snow peas 1 carrot 2 tablespoons sesame seeds 2 tablespoons chopped roasted peanuts Dressing 3 tablespoons soy sauce Juice of 1 lemon 2 teaspoons sesame oil 2 tablespoons sweet chilli sauce 1 clove garlic, minced 2 teaspoons finely grated ginger 1 teaspoon runny honey Chinese five-spice pork 600g pork sirloin steaks 1-2 teaspoons Chinese five-spice powder To serve 1⁄ cup chopped coriander
4 Preheat barbecue grill or hot plate to medium to high (if using). Cook rice according to packet instructions. While rice is cooking, prepare the rest of the meal. Use a sharp knife to cut kernels from corn cobs; remove core and seeds from capsicum and finely dice; remove tips and any stringy parts from snow peas and finely slice, peel and grate carrot; place all in a large bowl. In a small bowl, mix all dressing ingredients together. Pat pork dry with paper towels, dust in Chinese five-spice powder and season with salt. Heat a drizzle of oil in a large fry-pan on medium to high heat. Cook pork for 3–4 minutes each side (depending on thickness), until just cooked. Alternatively, rub in oil and cook on barbecue grill or hot plate. Remove from pan/barbecue and wrap in foil to rest for 2minutes. Fluff up rice with a fork and toss with vegetables, sesame seeds and peanuts, half the dressing, and season with pepper. Slice pork thinly. To serve, spoon some brown rice salad onto each plate and top with pork. Garnish with coriander. Drizzle over remaining dressing, to taste.
The brown rice salad could be prepared ahead of time and served cold.