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    Braised Five Spice Pork with Pak Choi

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    Braised Five Spice Pork with Pak Choi

    Braising uses very little fat but keeps all the juices locked in. Here sugar, ginger, soy sauce and spices flavour the braising liquid for a succulent, tangy dish. It's easy too, as it is all cooked in one pot.

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 2


    • 1cm piece fresh root ginger, peeled and thinly sliced
    • 300g tub Joubère Fresh Chicken Stock
    • 2 tbsp soy sauce
    • 100ml Wing Yip Chinese Cooking Wine or dry sherry
    • 1 tbsp sugar
    • 1 tsp Chinese five spice powder
    • 3 large strips of orange zest
    • 2 tsp vegetable oil
    • 200g piece British pork tenderloin
    • 1 red pepper, deseeded and cut into small chunks
    • 200g pack pak choi, quartered
    • 150g pack Amoy Straight to Wok Noodles
    • 2 salad onions


    1. Place the ginger, stock, soy sauce and wine or sherry in a medium pan with 300ml cold water, the sugar, five spice and orange zest. Bring to the boil and simmer for 5 minutes. Meanwhile, heat the oil in a non-stick frying pan and add the pork. Fry quickly over a high heat until browned on all sides. Add the liquid to the pan.
    2. Cover and simmer for 20 minutes, turning occasionally, until the pork is cooked and there is no pink meat.
    3. Transfer the pork to a board, cover with foil and leave to rest for 5 minutes, then cut into thin slices. Discard the orange zest from the pan and add the red pepper. Simmer for 3 minutes, then add the pak choi and pork slices and cook for 2-3 minutes until the pak choi is just wilted.
    4. Divide the noodles between two deep bowls, loosening and separating them with your fingers. Ladle the pork, vegetables and broth over the noodles and sprinkle with shredded salad onion just before serving.

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