chinese five spice

Belly is the cheapest pork roasting joint and, as it’s rich, a little goes a long way, making it perfect for Sundays and dinner parties

Crisp Chinese pork

pork

tsp Chinese five-spice powder

tbsp soy sauce (we used Kikkoman)

ginger,

tbsp Thai sweet chilli sauce

spring onion, finely chopped

Rub the pork with the five-spice and 2 tsp sea salt then leave, uncovered, in the fridge for at least 2 hrs, but preferably overnight. When ready to cook, heat oven to its maximum setting. Lay the pork on a rack over a roasting tin, making sure the skin is exposed. Roast for 10 mins before turning down the heat to 180C/fan 160C/gas 4, then leave to cook for a further 1½ hrs. Have a look at the pork – if the skin isn’t crisp, turn up the heat to 220C/fan 200C/gas 7, then cook for another 30 mins until crisp. Leave to rest on a board for at least 10 mins.

To make the dipping sauce, mix all the ingredients together with 2 tbsp water. Cut the pork into small pieces, then serve with the sauce, plus boiled rice and steamed greens, if you like.

Looking for interesting, healthy ways to increase your vegie intake? Do it Asian-style with this bright and spicy meal.

Five-spice vegetable stir-fry

cornflour

soy sauce

Chinese rice wine (shaohsing) or dry sherry

caster sugar

five-spice powder

vegetable oil

red capsicums, thinly sliced

yellow capsicum, thinly sliced

trimmed,

fresh shiitake mushrooms, thinly sliced

(275 grams) white medium grain rice, steamed, to serve

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Sara Buenfeld’s fast and easy fried rice with bacon and vegetables makes for a delicious Chinese-style supper

Easy egg fried rice

American long grain rice

frozen peas

sunflower oil

back bacon rashers, roughly chopped

red pepper, chopped

garlic cloves, thinly sliced

eggs

Chinese five-spice powder

Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.

Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. After 8 minutes, throw in the frozen peas, boil for 2 minutes and drain (don&rsquo;t rinse).

Heat the sunflower oil in a wok and stir fry the bacon for 3-4 minutes until crisp. Tip in the red pepper and the garlic cloves and stir fry for 2 minutes.

Beat the eggs, pour into the pan and stir fry until the egg just sets. Toss in the Chinese 5-spice

This is a massive Oliver family favourite – everyone loves building their own pancakes and roast duck is such a treat. I get my pancakes from a Chinese supermarket or online, but if you can’t find them, use iceberg lettuce leaves instead.

Roast duck

1x 2 kg whole duck, giblets reserved

red onion

olive oil

clementine

spring onions

carrots

cucumber

red chilli

mixed bunch of fresh mint and coriander (30 grams)

lime

Chinese pancakes

garlic

ginger

cranberries

rice wine vinegar

runny honey

clementines

If you have friends obsessed with crispy skin chicken and insist on ordering it every time you go out for Chinese, why not learn how to make it at home? Five spice marinade and Szechuan salt make it worthwhile.

Cantonese crispy skin chicken

chicken marylands (see note)

Vegetable oil,

Prawn crackers, to serve

pak choy, drizzled

tsp szechuan peppercorns

tbsp salt

tsp white pepper

shao hsing (Chinese cooking wine)

salt

tsp Chinese five spice

This crispy roast duck is a fuss-free alternative to the traditional Sunday roast. 

Roast duck with Marsala gravy

x 1.6kg whole duck

bay leaves

red onions

plain flour

ml Marsala

litre organic chicken stock

Take inspiration for your table from the colours, freshness and fragrance of Vietnamese cooking.

Muc rang muoi (five-spice squid)

squid

(1/4 cup) plain flour

(1/4 cup) cornflour

21/2 tsp white pepper

1L (4 cups) peanut oil

coriander leaves

red chilli, halved, deseeded, thinly sliced

shallot, ends trimmed, thinly sliced

Let these spare ribs by Merivale's gun chefs Patrick Friesen, Erik Koh and Christoper Hogarth take you on a trip to flavour town. These are best served with piping-hot rice and your choice of Asian greens.

Char siu spare ribs

(150 grams) caster sugar

(55 grams) sea salt flakes

garlic powder

(about 6) pork spareribs

(115 grams) honey, melted

White sesame seeds,

(250 grams) fermented bean curd (from Asian grocers)

(185 milliliters) hoisin sauce

(125 milliliters) ground bean sauce (from Asian grocers)

rose wine (mei kuei lu chiew – from Asian grocers)

sesame oil

This succulent main features Saskia Beer’s pork.

Crispy roasted pork belly

1kg boneless pork belly (skin on)

tbs runny honey

tbs Chinese five spice powder

tbs tamari

tbs sesame oil

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Mongolian-style lamb stir-fry

1kg lamb eye of loin (backstraps),

tbsp black bean sauce

tbsp rice wine vinegar

garlic cloves, crushed

tsp finely grated fresh ginger

tsp Chinese five spice powder

peanut oil

spring onions, trimmed, thinly sliced crossways

milliliters (1/2 cup) Massel beef stock

tsp sesame oil

tsp cornflour

water

green shallots, ends trimmed, thinly sliced diagonally

rice,

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Incorporate fruit into your main meal with this tender, slow-roasted pork belly served with roasted plums, Asian greens and rice.

Slow-roasted pork belly with roasted plums

Coles Australian Pork Belly Roast

brown onions,

fennel seeds

tsp cumin seeds

tsp sea salt flakes

chicken stock

just-ripe plums, halved, seeded

star anise

brown sugar

cinnamon

Stir-fried Asian greens, to serve

jasmine

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This traditional Chinese noodle dish is super easy to make and packs a punch with Sichuan chilli oil and spicy sesame stock throughout. The best thing is that it can be eaten the next day and it will still taste just as delicious!

Dan Dan Noodles

Sichuan peppercorns

cinnamon quill

tbsp chilli powder

tbsp chilli flakes

Sichuan Chilli Oil (from above)

tbsp tahini

garlic cloves,

tsp caster sugar

½ tsp Chinese five spice powder

grapeseed oil

pork mince

hoisin sauce

1½ tbsp shaoxing wine

tsp dark soy sauce

1½ tsp Chinese five spice powder

preserved mustard greens, roughly chopped

fresh thick noodles

choy sum

coriander

Sliced spring onion

These quick and easy pork chop with fennel created by Donal Skehan will fast become a midweek staple thanks to their full-on Chinese flavours and caramelised fennel. Or, get inspired by the Caribbean spices in this quick jerk pork dish. For more of Donal&#8217;s recipes, visit donalskehan.com. &nbsp;

Crispy pork chops with fennel

spring onions,

fennel bulb,

British outdoor reared pork

tsp white wine vinegar

Heat half the oil in a frying pan and fry the spring onions and fennel wedges for 5-6 minutes over a medium-high heat until they begin to soften and turn golden.

Add the fennel seeds and five-spice. Cook for 1 minute more, tossing to coat the onions and fennel. Remove from the pan and set aside.

Season the pork chops with salt and pepper. Increase the heat and fry the chops in the pan for 2-3 minutes on each side until lovely and golden and nearly cooked through.

Return the spring onions and fennel to the pan with a splash of water and the vinegar. Bubble for 1 minute to heat through, then serve garnished with the fennel fronds.

Chinese five-spice is a fragrant spice blend with a warm cinnamon and liquorice-like anise flavour. Use this recipe for homemade five-spice powder, or see the full post for more substitutes. This blend is so good you&#39;ll never want shop-bought five-spice again!

Chinese five-spice substitute

star anise pods (5 grams), (or 1 tablespoon of ground star anise)

cinnamon (5 grams), (or 1 tablespoon of ground cinnamon)

fennel seeds, (or 1 tablespoon ground fennel)

Szechuan peppercorns (optional)

cloves

Break the cinnamon bark into smaller pieces. Add it to a spice grinder (or coffee grinder) along with the rest of the whole spices, and blitz into a fine powder.

Transfer the ground spices to an airtight container (or spice jar) and use it within a few months for the best flavour.

Warm up from the inside out with this easy one-pan bake! With a sticky honey, zesty lime and punchy ginger dressing (with a kick of chilli) adding rich Asian-inspired flavours to no-fuss chicken drumsticks, everyone will be satisfied with this weeknight wonder.

Spicy honey lime chicken bake

42.00 gm soy sauce

honey

lime, thinly sliced

ginger, peeled,

red chilli, thinly sliced diagonally

chicken drumsticks

(about 700 grams) baby red cabbage,

green shallot,

Use your air fryer to whip up crispy chilli beef for dinner. It takes just 30 minutes to make – perfect for a crowdpleasing midweek meal

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Top 21 chinese five spice recipes from across the web

The most viewed chinese five spice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crisp Chinese pork

Five-spice vegetable stir-fry

Easy egg fried rice

Roast duck

Cantonese crispy skin chicken

Roast duck with Marsala gravy

Muc rang muoi (five-spice squid)

Char siu spare ribs

Crispy roasted pork belly

Mongolian-style lamb stir-fry

Slow-roasted pork belly with roaste...

Dan Dan Noodles

Crispy pork chops with fennel

Chinese five-spice substitute

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The most viewed chinese five spice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine