Five spice pork with pumpkin and pak choy

Enjoyable Five spice pork with pumpkin and pak choy Recipe

Sticky Chinese-style pork tastes great teamed with steamed vegies.
Five spice pork with pumpkin and pak choy
Prep Time : 0:20 | Cook Time : 0:15 | Total Time : 0:35 | Serving : 4 person.


  • 1 1/2 tablespoons soy sauce

  • 1 tablespoon sweet chilli sauce

  • 1/4 teaspoon Chinese five spice

  • 1 teaspoon finely grated fresh ginger

  • 1 garlic clove, crushed

  • 8 lean pork loin medallions

  • 500g Butternut pumpkin, peeled, deseeded, thinly sliced

  • 2 bunches baby pak choy, washed, quartered

  • 1 tablespoon peanut oil

  • Lime wedges (optional), to serve


  • Step 1

    Combine the soy sauce, sweet chilli sauce, five spice, ginger and garlic in a glass or ceramic bowl. Add the pork and toss to coat.

  • Step 2

    Place the pumpkin in a large steamer over a wok one-third filled with simmering water (make sure the steamer doesn’t touch the water). Cook for 4 minutes or until almost tender. Top with the pak choy. Cook for a further 1-2 minutes or until the vegetables are tender.

  • Step 3

    Heat half the oil in a large non-stick frying pan over medium-high heat. Drain the pork from the marinade. Reserve the marinade. Add half the pork to the pan and cook for 2 minutes each side or until cooked through. Transfer to a plate. Repeat with the remaining oil and pork.

  • Step 4

    Add the reserved marinade to the pan and cook for 1 minute or until heated through. Divide the vegetables among serving plates and top with the pork. Drizzle over the marinade. Serve with lime wedges, if desired.

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