I absolutely adore Chinese cooking, and Kylie Kwong’s Simple Chinese Cooking is among the cookbooks that my shelves groan under the weight of. However, with the abundance of absolutely amazing Chinese restaurants in Sydney, you don’t really need to cook authentic Chinese food at home.
Enter Chinese Five Spice powder! A ridiculously easy imitation, I know, but this stuff is amazing. It’s supposed to encompass the five flavours – sweet, sour, bitter, pungent and salty (thank you, Google) and blends star anise, cinnamon, cloves, fennel and Szechuan pepper. Hard to go wrong!
I adore this spice and use it
when I remember it’s tucked in amongst the rest of the spices whenever I can. It’s the perfect accompaniment to pork. Keeping with my healthy, easy midweek meals, I present to you… Five Spice Pork with Pineapple Salsa
For two people, you’ll need:
2 pork loin steaks
1 small lebanese cucumber
1 bunch Asparagus
1 long red chilli, deseeded and finely chopped
Juice of a fresh lime
1 tsp of fish sauce
1 tsp soy sauce
First things first: chop your pineapple, cucumber and chilli. I like my salsa quite chunky, but chop the pineapple and cucumber finely if you so please. Add chopped pineapple, chilli, cucumber, soy, lime juice and fish sauce to a small bowl and mix together.
Now is a good time to get a saucepan of boiling water prepped, as you’ll need it for the asparagus.
The pork steaks will need about 4 minutes in the frying pan on either side (in case you’re wondering, those little white circles are sliced garlic)
When you turn the pork over, pop the asparagus in the saucepan for three minutes.
When the pork and asparagus are done, serve with pineapple salsa.
This recipe was inspired by the Taste website and is approximately 240 calories per serve.