Thai Five Spice Pork

Last Updated on December 16, 2020 by

With the use of five spice powder, this recipe from my Thai cookbook is a result of the Chinese that migrated to Thailand. This recipe is a delicious fusion of Thai & Chinese cuisine.

If you are not a pork eater, feel free to substitute chicken or even potatoes, for a Vegetarian version.

Serves 4
Ingredients:

• 2 cloves garlic, finely chopped
• 1 1/4 lbs. pork shoulder, chopped into large pieces
• 2 tablespoons oil
• 2 tablespoons five spice powder
• 2 tablespoons black soy sauce
• 3 tablespoons fish sauce
• 2/3 cup water
• 1 tablespoon sugar
• 1 tablespoon lime juice
• 1 large tomato, chopped
• salt, to taste
• 1/4 bunch cilantro

Separate cilantro leaves from the stems. Finely chop the stems. Chop the leaves separately.
Heat oil. Add garlic and cilantro stems. Saute for a few minutes until the garlic starts to change color.
Add pork and five spice powder. Fry for about 5 minutes, until the pork is well browned and coated with the spices.
Add tomato, sugar, lime juice, soy sauce, fish sauce, salt and water. Bring to a boil. Reduce to a simmer and cook for 30 minutes.
Add cilantro leaves and stir to combine.

Serve with Jasmine rice.

Or for a non traditional gluten free meal, you can serve it with this Corn Salsa like I had it.

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Thai Five Spice Pork

This recipe is a delicious fusion of Thai & Chinese cuisine. If you are not a pork eater, feel free to substitute chicken or even potatoes, for a Vegetarian version.

Servings: 4

1x2x3x

Calories: 303kcal

Ingredients

• 2 cloves garlic finely chopped
• 1 1/4 lbs. pork shoulder chopped into large pieces
• 2 tablespoons oil
• 2 tablespoons five spice powder
• 2 tablespoons black soy sauce
• 3 tablespoons fish sauce
• 2/3 cup water
• 1 tablespoon sugar
• 1 tablespoon lime juice
• 1 large tomato chopped
• salt to taste
• 1/4 bunch cilantro

Instructions

• Separate cilantro leaves from the stems. Finely chop the stems. Chop the leaves separately.
• Heat oil. Add garlic and cilantro stems.
• Saute for a few minutes until the garlic starts to change color.
• Add pork and five spice powder.
• Fry for about 5 minutes, until the pork is well browned and coated with the spices.
• Add tomato, sugar, lime juice, soy sauce, fish sauce, salt and water.
• Bring to a boil. Reduce to a simmer and cook for 30 minutes.
• Add cilantro leaves and stir to combine.
• Serve with Jasmine rice.
• Or for a non traditional gluten free meal, you can serve it with this Corn Salsa like I had it.

Nutrition

Calories: 303kcal | Carbohydrates: 6g | Protein: 29g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 95mg | Sodium: 1170mg | Potassium: 583mg | Fiber: 1g | Sugar: 4g | Vitamin A: 23IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 3mg

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