La Belle Vie
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Chinese Five-spice Pork

First of all, thank you to everyone who commented about last night’s dinner dilemma. And, because Vera asked, I’m going to start posting a few recipes. This one was arrived at by experimentation, in other words, throw it in and see what happens. Basically, you can use any kind of vegetable combo of choice. I use whatever I have leftovers of.


• Pork pieces or pork of choice diced/sliced thinly
• 1 bell pepper of choice (I like red)
• Fresh thinly sliced veggies of choice: carrots/mange tout/bean sprouts/sugar snap peas
• 1 medium onion sliced thinly
• 2 tbsp soya sauce
• 2 tbsp sherry
• 1 tsp chopped garlic or, 1-2 cloves as preferred
• 1 tsp chopped ginger or, thumb size piece diced
• 1 tbsp honey
• 1-2 tbsp five spice
• Chinese noodles — cook as per instructions.


It couldn’t be any easier than dicing and slicing everything and putting it in a large bowl with all the marinade ingredients and mixing them all together — cling film the bowl and refrigerate for at least 1 hour before cooking to let the flavours develop.

Get your noodles cooking and, while they are boiling, literally throw the contents of your pork and veggie bowl into a very hot oiled wok or frying pan (as large as possible) and cook through, thoroughly, for at least 3-4 minutes stirring constantly. Or, till the meat looks cooked.

I use pork loin because it cooks very quickly when sliced thinly. You don’t want to over cook either the meat or the veggies.

Serve the meat and veggies atop the noodles and, enjoy!

This can be served with rice, or even without if you have added enough bean sprouts and veggies, it’s substantial as is.


  1. This sounds both delicious and easy, Alex. Can’t get much better than that! Glad you enjoyed it, and thanks for the recipe.

    • La Blonde says

      Yes, it is, Margot. And if you give it a try, let me know what you think. We love these kinds of meals in our household because they can be done with leftovers, and at the last minute.

  2. Yum! I am a big fan of mixing whatever I can find in my fridge in a large pan to see what happens. I love ginger and am inspired to make a stir-fry following your recipe. Thank you. 🙂

    • La Blonde says

      Well, I do hope you give it a try and let me know how it tasted, Vera. I’m a huge fan of the two styles of cooking: fast and slow! 😀 On the one hand I love to throw everything in one pot and cook it for 2-3 hours and on the other hand, I love to throw everything in my wok and flash fry dinner!

    • La Blonde says

      Oh, you bet, Veronica. I throw that into any wok-type stir fry. And with pork? You can’t go wrong.

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