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Chinese 5-Spice Pork, Sticky Rice

Aromatic spices give this pork and sticky rice dish interest and flavour.

February 20, 2018

Chinese 5-Spice Pork, Sticky Rice

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CHINESE 5 SPICE PORK STICKY RICE

ingredients for four
sticky rice
1 x 175gm onion
1 medium clove garlic
1 Tbsp grated fresh ginger
3 x star anise
1 x cinnamon stick
1 cup short grain rice
¼ cup oyster sauce
¼ cup chinese rice wine

five spice pork
500gm pork fillet
1½ tsp Chinese five spice

steamed asian greens
500gm Bok choy or Asian greens of your choice

or raw veggies
red cabbage
radish
capsicum
chinese cabbage
bok choy

salt and pepper
peanut oil

method

  1. Prepare ingredients for sticky rice. Peel and finely chop onion. Peel and finely chop garlic and grate ginger.
  2. Fry onion in large frying pan in 1 tablespoon peanut oil for 5 minutes, until soft.
  3. Add ginger and garlic along with star anise and cinnamon stick and stir.
  4. Stir in rice to coat with onion mix.
  5. Add oyster sauce and Chinese rice wine with a pinch of salt, stir to combine. Add 450ml hot water from the tap or just boiled kettle.
  6. Place lid on and simmer for about 15 minutes, until all liquid is absorbed and rice is tender.
  7. Remove from heat and leave lid on for 4 to 5 minutes before serving.
  8. Meanwhile, trim pork fillet of sinew and cut into1½cm chunks. Toss meat in salt and chinese five spice.
  9. Heat 2 tablespoons peanut oil in large frying pan over medium high heat. Sear pork on all sides for about 5 minutes in total, until golden brown and springy to the touch. Rest covered on warm plate for 4 to 5 minutes.
  10. While pork is resting, place quartered bok choy in frying pan that pork was cooked in. Add 1cm hot water and place lid on pan. Simmer for 3-4 minutes, until greens have wilted and stems are cooked but still retain a bit of ‘bite’. Or shred all raw vegetables and season with salt and pepper.
  11. Serve pork and serve with hot sticky rice and chosen vegetables.

cooks notes:

  • Calrose (pudding rice), arborio (risotto rice), sushi (japanese rice) or calasparra (paella rice) are all medium/short grain rice varieties that can be used in this recipe. If using sushi rice, a little rinse of rice under running cold water tap wouldn’t go astray to remove some starch before cooking. This rice is super-sticky. Calasparra rice is probably the least sticky.
  • Make this with a long grain fragrant rice if preferred
  • Five spice is an aromatic blend of start anise, fennel, cassia bark, black pepper and cloves. Use in Chinese style meat and vegetable stir fries, season chicken with and roast, 5-spice also goes well with duck and quail.
  • Use the rice recipe with other Asian meat and/or vegetable accompaniments.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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