five spice

Check out this punchy, easy, crispy pork belly with Chinese five-spice. This flavoursome pork recipe is great with rice, noodles or bao buns

Crispy five-spice sriracha pork belly

Chinese five-spice 3 tbsp

garlic 3 cloves, crushed

sriracha 3 tbsp

soy sauce 5 tbsp

boneless pork belly 1.5kg piece, skin scored

runny honey 3 tbsp

sea salt

If you can't find chinese five spice powder, or just prefer to blend your own here is how to do it.

Chinese 5 Spice

cinnamon

star anise or 2 teaspoons anise seedsground star anise

fennel seeds

szechuan peppercorns or black peppercorns

cloves

This five spice fried chicken is crispy, juicy and finger-licking. An easy and healthier recipe that you can enjoy without the guilt.

Five Spice Fried Chicken

chicken

soy sauce

rice wine

water

Self-rising flour

five spice powder

salt

800 ml oil

Basil

Mix together soy sauce, rice wine and water in a container. Then soak the chicken, refrigerated overnight.

In a bowl, combine the flour, salt and five spice powder until thoroughly mixed.

In a deep fryer, heat oil to 375°. Dip the chicken cubes in the flour mix. Shake well to coat completely. Fry chicken for 3-5 minutes until lightly golden brown. Drain on paper towels and rest for 2-3 minutes, then fry again until golden brown.

Fried the basil leaves, mix with the fried chicken and serve.

Bring all the delicious flavors and aroma of this Filipino favorite roadside dish right into your kitchen with this easy Beef Pares recipe! Tender braised beef chunks in a rich and flavorful stew served with fried garlic rice and a steaming bowl of beef soup. It is a hearty meal your family will surely enjoy!

Beef Pares Recipe

beef (brisket/cubes/shank)

onion

peppercorn

fish sauce

Salt (to taste)

garlic

onions

onion (chopped finely)

thumb ginger (julienned)

garlic (minced finely)

star anise

five-spice

bay leaves

brown sugar (adjust as needed)

ground pepper

cornstarch

spring onions (for garnish)

Place the beef in a large bowl. Add tap water and soak for at 10-15 minutes to draw out the blood to have a clearer broth. Discard the water and quickly rinse the beef.

Bring 8-10 cups of water to a boil over high heat. Add the beef, onion, peppercorn and fish sauce. Cover with the lid and turn heat to low. Let it cook until the meat is just fork-tender, about 30-40 minutes. You might need to add water if it gets too low, you will need the broth later.

Take the meat out from the broth. Cut it into smaller cubes, about 1x1-inch. Set aside. If using beef shank, return the bones to the pot of broth. You may add some more water if needed and let it boil for a few more minutes.

Season the broth with salt if needed and add some roasted garlic and chopped spring onion. This soup will be served later.

In a separate pot or deep pan, heat oil over medium heat. Then saute onion, garlic and ginger until  tender.

Add the beef and cook until the edges turn slightly brown. Pour in the soy sauce, star anise, five-spice, bay leaves, brown sugar, ground pepper and stir.

Add 2 cups of the beef broth and the cornstarch slurry. Cover with the lid and bring to a simmer. Cook for 15-20 minutes or until the meat is very tender.

Divide into serving bowls, top with some roasted garlic and chopped green onions. Serve with fried garlic rice and bowl of the soup.

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BEEF PARES

The humble Bò Kho is a meat representative of its cornucopia of ingredients, masterfully cooked. And the best part is, in the progressing days, it will continue to develop flavor as the aromatics (slowly) perfume and permeate the stew.  Nostalgia suggests serving the stew over a steaming bowl of rice. Or with a crumbly baguette.  My favorite way to have this stew is to serve it with Phở noodles; transforming the dish into Phở Bò Kho

Bò Kho [Vietnamese Beef Stew]

lbs., Beef Stew Meat

cup, Coconut Water

¼ tsp., Agean Fennel Seeds [Spice Tribe]

¼ tsp., Highland Cloves [Spice Tribe]

stick, Padang Cassia Cinnamon [Spice Tribe]

pods, Vietnamese Star Anise [Spice Tribe]

¼ tsp., Annatto Powder [or Paprika]

talk, Bruised Lemongrass

cloves, Minced Garlic

tsp., Grated Ginger

each, Sliced Carrots

each, Serrano

each, Sliced Onion

tbsp., AP Flour

tbsp., Son Fish Sauce 3 tbsp

tbsp., Tiger Sa Tế

tbsp., Tomato Paste

tbsp., Coconut Sugar

Cooking Oil,

"This fried calamari dish is one of the greatest meals you can eat while drinking beer and catching up with mates."

Five-spice calamari recipe

tsp five spice powder

tsp caster sugar

calamari hoods, cleaned and rinsed (see note)

Vegetable oil,

green capsicum, diced

red capsicum, diced

onion,

garlic cloves, crushed

bird’s-eye chillies, roughly chopped,

rice flour

milliliters soda

Korean-style Shortribs on Rice with Asian Slaw, talk about flavor and texture. These short ribs are marinated with an array of Asian spices then grilled releasing all that intense caramelized juice giving the ribs tenderness and moistness. Lay that on some steamed Jasmine rice, add in a beautifully crisp and tangy coleslaw, and you have the perfect meal to wow your family with!

Korean-style Short ribs on Rice with Asian Slaw

beef short ribs

Tbsp sesame oil

brown sugar

tsp white pepper

rice wine vinegar

red chili sauce

green onion

Asian pair peeled, cored, and grated

Tbsp grated peeled ginger

Jasmine rice

tsp sesame oil

tsp salt

purple cabbage

fennel

Napa cabbage shredded

carrots

red pepper

Tbsp vegetable oil

Tbsp honey

garlic core removed and grated

peanuts

Place ribs in a large baking dish, season both sides with salt, white pepper and Chinese five spice.

In a bowl combine all ingredients for the marinade reserving some of the chopped green onion for garnish.

Pour over short ribs and mix so all the ribs are coated with the marinade. Cover with plastic wrap and place in the fridge overnight.

Take marinated short ribs out of the fridge and shake off excess marinade and place on grill. Turn 180 degrees after one minute and grill for another minute, then turn over and do the same for the other side.

Place cooked ribs on a plate and let rest for about 5 minutes.

Pour the leftover marinade into a saucepan and simmer on the grill for a few minutes until it thickens a bit. Take off heat and set aside.

Short ribs:

Combine rice water, sesame oil and salt in a medium saucepan. Bring to a boil on med to high heat then turn to a simmer covered and cook for 20 minutes. Remember to stir frequently to prevent rice from sticking to pot and burning!

Rice:

Before grilling the shorts ribs, toss the veggies for the slaw in a large salad bowl.

In another medium bowl combine all the ingredients for the dressing reserving some of the chopped green onion for garnish.

Season slaw with some salt and white pepper. Spoon a couple of spoonfuls of the dressing and toss well. Taste and add seasoning and dressing if necessary. Top with crushed peanuts.

Slaw:

Scoop some rice onto a serving dish. Place grilled short ribs onto rice and drizzle some of the marinade.

Place some rice on a plate. Put a couple of short ribs on the rice, drizzle some more marinade, and place some slaw on top.

Plating:

Yum! I’d never tried using Asian pear before but I’ll be using it again. Fantastic ribs and the slaw goes perfectly. Thanks for this great recipe!

This is my favourite way to eat ribs...if I can find them! I love the flavourful marinade and how quickly they grill up. It's the perfect hot summer evening dinner.

Yum! I didn't know that Korean short ribs had lemongrass. Well, I will have to buy some short ribs and give this recipe a try!

Oooooh I've never made short ribs before! What a delicious recipe for summer! Looks amazing.

i love korean short ribs!! the slaw sounds amazing tho!

yum yum yum, I'm craving some of these right now!

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Top Tags

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