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
1x 2x 3x
Calories: 303 kcal
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.
Calories: 303 kcal | Carbohydrates: 6 g | Protein: 29 g | Fat: 18 g | Saturated Fat: 4 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 9 g | Trans Fat: 0.03 g | Cholesterol: 95 mg | Sodium: 1170 mg | Potassium: 583 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 23 IU | Vitamin C: 4 mg | Calcium: 53 mg | Iron: 3 mg