Ginger and five-spice pork with cucumber salad

Cooking Meat Ginger and five-spice pork with cucumber salad

Tender and tasty, this ginger & five-spice pork is sure to be an instant hit!

Lables: High protein Low carb Low fat Low kilojoule Low sugar Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Combine soy sauce, wine, sugar, ginger and 1 teaspoon five-spice powder in a bowl. Add pork and turn to coat. Cover and refrigerate for 15 minutes.
  2. Meanwhile, combine the cucumber and sprouts in a bowl with lime juice and remaining five-spice powder.
  3. Heat oil in a large frypan over medium heat. When hot, cook pork about 2-3 minutes each side. Serve with cucumber salad and lime wedges. * From Asian food shops and selected supermarkets. Substitute dry sherry.

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1/4 cup reduced-salt soy sauce
2 tbsp Chinese rice wine *
1 tbsp caster sugar
2 tsp grated ginger
1 1/2 tsp five-spice powder
4 x 160g butterflied pork steaks, trimmed
1 telegraph cucumber, thinly sliced
100g snow pea sprouts, trimmed
Juice of 1 lime, plus wedges to serve
1 tbsp vegetable oil

Adv

Autors
Preparation time
20
Cooking time
05
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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