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Thursday, February 23, 2012

Five Spice Pork & Noodle Bowl


Last week I was inspired by the amazing five spice calamari at Chin Dian. I knew I had to use my Chinese five spice (includes star anise, clove, cinnamon, pepper and fennel seed) at home to make a pork and noodle dish in the works. Five spice is very powerful and potent on its own, so it's important to use the spice as an accompyment to sweeter, milder ingredients. In China, five spice is often used as a dry rub on fattier meats, which have the ability to hold up to its powerful flavors. I wanted to bring a sweet note to the dish, so I created a marinade of orange juice, honey, soy sauce, garlic, scallion and five spice powder. I cut up pork and placed it in the marinade overnight, to allow full obsorbtion of the nauanced sweet and spicey flavors. To accompany my five spice pork, I stir-fried baby carrots, water chestnuts, broccoli, baby bok choy and onion in a reduction of my marinade. I also used flash fried egg noodles as the base of my dish. The resulting meal has just the right hint of spice, without overpowering the rest of the ingredients. I would definalty use this marinade again for seafood, or even vegetables. This recipe is a must try!

Rachael's Five Spice Orange Marinade
1/2 cup orange juice
1/4 cup soy sauce
4 tbsp honey
1/2 cup minced scallion
1 tbsp minced ginger
1 tbsp sesame oil
1 tbsp five spice powder

Whisk ingredients together and pour over meat for a marinade, or reduce in sauce pan for a glaze or stir-fry sauce- delish!

1 comment:

  1. Thank you for sharing this recipe with us. Indeed, I decide to try to cook this recipe because it looks very delicious and easy to prepare. I'm we will enjoy this recipe, I hope you also post a stir fry sauce recipe. Keep sharing!.

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