Best 4 Vietnamese Pork And Five Spice Recipes

Embark on a culinary journey to discover the exquisite flavors of Vietnamese pork and five spice, a dish that tantalizes the taste buds with its harmonious blend of savory, sweet, and aromatic notes. This traditional Vietnamese dish showcases the perfect marriage of tender pork, aromatic five spice, and a symphony of herbs and spices that create a symphony of flavors that will leave you craving for more. Whether you're a seasoned cook or a novice in the kitchen, this article will guide you through the process of creating this delectable dish, providing you with the best recipe, tips, and techniques to ensure success. Prepare to be captivated by the vibrant flavors of Vietnamese pork and five spice, a culinary masterpiece that will transport you to the vibrant streets of Vietnam.

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VIETNAMESE PORK AND FIVE SPICE

Vietnamese Pork and Five Spice image

The entire house will be filled with a spicy aroma that will make your mouth water. I normally serve this over jasmine rice with sesame seeds sprinkled on top, along with a side dish of steamed kale and garlic or stir-fried green beans with garlic and mushrooms.

Provided by Deb Willems

Categories World Cuisine Recipes Asian Vietnamese

Time 2h20m

Yield 8

Number Of Ingredients 9

Ingredients

4 pounds pork shoulder, cut into cubes
1 teaspoon salt
1 teaspoon ground black pepper
¼ cup olive oil
2 cloves garlic, minced
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon fish sauce
1 teaspoon Chinese five-spice powder

Steps:

Season pork with salt and pepper.
Heat olive oil in a large pot over medium heat; cook pork and garlic in hot oil until the pork is completely browned, 7 to 10 minutes.
Stir brown sugar, soy sauce, fish sauce, and five-spice powder with the pork. Reduce heat to medium-low and cook mixture at a simmer, stirring occasionally, until the pork is tender enough to easily pull apart with a fork, about 2 hours.

Nutrition Facts : Calories 288.3 calories, Carbohydrate 4.4 g, Cholesterol 85.2 mg, Fat 16.4 g, Fiber 0.1 g, Protein 29.5 g, SaturatedFat 4.3 g, Sodium 712.8 mg, Sugar 3.4 g

VIETNAMESE-SPICED PORK CHOPS

Vietnamese-Spiced Pork Chops image

Smooth this sweet-hot rub into the scored surface of the chops. Serve with rice. from Cooking light Oct 2003

Provided by Susie D

Categories Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 (4 ounce) boneless center cut pork chops (about 1/2 inch thick)
cooking spray
sliced green onion (optional)
2 tablespoons brown sugar
2 teaspoons paprika
2 teaspoons ground coriander
3/4 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 tablespoon minced ginger
2 teaspoons minced garlic

Steps:

Lightly score a diamond pattern on both sides of pork. Combine the ingredients for the rub and rub evenly over pork. Let rest at least 5 minutes.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 4 minutes on each side or until done.
Garnish with sliced green onions, if desired.

GRILLED GARLICKY FIVE-SPICE PORK STEAKS

Grilled Garlicky Five-Spice Pork Steaks image

The menu at Vietnamese restaurants in the United States often includes an inexpensive, homey rice plate with grilled pork chops flavored with Chinese five-spice powder, garlic, and onion. Unfortunately, I have often found the dish disappointing, with the rib chops dry and thin. Even with a knife and fork, the meat-typically broiled, rather than the advertised grilled-is hard to cut. After a number of dissatisfying rice plates, I decided to make the pork at home. To avoid dry meat, I opted for pork shoulder steaks. The slightly fatty, flavorful steaks turned out to be perfect for absorbing the bold marinade and remained moist after grilling. Sliced up before serving, the meat is easily managed with chopsticks, too, and I include a dipping sauce for extra flavor. Serve the pork with rice and a salad or a stir-fried or sautéed vegetable for a light meal. Add a soup such as Opo Squash Soup (page 60) and you have a traditional Vietnamese menu. Use any left overs for baguette sandwiches (page 34) or Mixed Rice (page 245).

Yield serves 4 to 6 with 2 or 3 other dishes

Number Of Ingredients 10

Ingredients

2 1/2 pounds bone-in or boneless pork shoulder (blade) steaks, each about 1/2 inch thick
5 cloves garlic, finely minced
1 large shallot, minced (about 1/3 cup)
1 1/4 teaspoons Chinese five-spice powder
2 tablespoons canola or other neutral oil
1 tablespoon fish sauce
1/2 teaspoon salt
3/4 teaspoon sugar
1/4 teaspoon black pepper
1/3 cup Simple Dipping Sauce (page 309)

Steps:

If the pork steaks are large, cut them into pieces about the size of your hand. To make the marinade, in a baking dish or shallow bowl large enough to accommodate the steaks, combine the garlic, shallot, five-spice powder, oil, fish sauce, salt, sugar, and pepper and mix well. Add the steaks and use your fingers to coat all the surfaces well. Cover with plastic wrap and refrigerate for at least 2 hours or up to 8 hours for the best flavor.
Remove the pork from the refrigerator 30 minutes before cooking. Prepare a medium charcoal fire (you can hold your hand over the rack for only 4 to 5 seconds) or preheat a gas grill to medium.
Grill the steaks, turning once, for 5 to 7 minutes on each side, or until browned and a little charred on the edges.
Transfer the steaks to a plate, cover with foil, and let rest for 10 minutes before slicing. Provide each diner with an individual dish for the dipping sauce.

FIVE SPICE PORK AND POTATOES

Five Spice Pork and Potatoes image

From Sunset Wok Cookbook; posting for ZWT6 (Asia). Caption for recipe states: "Russet potatoes and thin, tender pork strips soak up the fragrance and flavor of Chinese five-spice. The bottled spice blend is sold in many markets, but if you cannot find it you can easily make your own."

Provided by AZPARZYCH

Categories One Dish Meal

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 14

Ingredients

3 large russet potatoes (about 1 1/2 lbs)
2 tablespoons canola oil
1 lb lean boneless pork, trimmed of fat and cut into 1/4x1x3 inch strips (such as shoulder or butt)
2 garlic cloves, minced
1 1/2 cups water
3 tablespoons soy sauce
2 teaspoons sugar
1 1/4 teaspoons Chinese five spice powder
1/3 cup thinly sliced green onion, including tops
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon crushed anise seed
1/8 teaspoon ground allspice
1/8 tspground clove

Steps:

Peel potatoes and cut crosswise into 1/2 inch thick slices; set aside.
Place wok over high heat; when wok is hot add oil.
When oil is hot add pork and garlic.
Stir-fry until pork is browned (2-3 minutes).
Add potatoes, water, soy, sugar, and five-spice.
Bring to a boil; then reduce heat, cover, and simmer, stirring occasionally, until potaotes are tender (about 20 minutes).
Garnish with onions.

Nutrition Facts : Calories 613.4, Fat 18.3, SaturatedFat 3.8, Cholesterol 89.2, Sodium 1112.1, Carbohydrate 70.3, Fiber 8.8, Sugar 6.3, Protein 42.1

Tips:

To achieve the best flavor, use a combination of pork shoulder and pork belly. The shoulder provides a rich, meaty flavor, while the belly adds a layer of succulent fat.
Don't be afraid to experiment with different five-spice blends. There are many variations available, so find one that suits your taste.
If you don't have Shaoxing wine, you can substitute dry sherry or Chinese rice wine.
Be sure to brown the pork well before braising it. This will help to develop the flavor and create a delicious sauce.
If you don't have time to braise the pork for the full 2 hours, you can cook it in a pressure cooker for about 30 minutes.
Serve the pork with rice, noodles, or steamed vegetables.

Conclusion:

Vietnamese pork and five-spice is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork is tender and flavorful, and the five-spice blend adds a unique and aromatic flavor. This dish is sure to be a hit with your family and friends.