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.

The Tribune (NZ) - - COMMUNITY COOKBOOK - NA­DIA LIM IN AS­SO­CI­A­TION WITH MY FOOD BAG Recipe cour­tesy of my­food­bag.co.nz.

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.

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