Chinese 5 Spice Pork Stir-fry
Chinese 5 Spice Pork Stir-fry is made of sliced pork fillet and veg in a sweet and salty mix of soy sauce, honey, sesame oil and Chinese 5 spice. And a few other ingredients.
The original Chinese 5 Spice Pork Stir-fry recipe is correct so I just took some fresh photos to repost it now. I used a larger pork fillet here. So I was a little liberal when putting together the ingredients for the marinade. And the result is the pork looks much darker this time around.
A homemade Chinese takeaway?
I used to buy lasagne all the time. But now that I’ve got a recipe I’m happy with I make it myself instead. And even though it’s not exactly health food, the homemade version has got to be more nutritious, right? So I decided to try to make a homemade version of another treat food – Chinese takeaway.
When I made this I hadn’t got a takeaway for quite some time. My normal order was Chicken Kung Po but I stopped eating chicken for a while. The sauce in this isn’t like a Kung Po sauce at all. But it does have nice mix of flavours and a good salty sweet taste.
I have to admit that I do sometimes get a Chinese takeaway. But these days I order Pork Kung Po instead.
What are your stirfrys like?
I used to make the terrible stirfrys. The worst thing about them was that they often smelled great – making it even more disappointing that they just tasted wrong.
I would either have burnt raw vegetables or limp over-cooked vegetables. I used to use frozen veg. Never use frozen veg in a stir fry.
If I was thickening the sauce with flour I didn’t cook the flour through before adding the sauce. It is very important to make sure the flour is cooked before adding in liquid into it. Otherwise you’ll get a raw flour taste that you won’t be able to cover.
Yeah they were very bad stir-frys.
I only learned how to cook the veg right when I followed a proper recipe for one. You lightly fry the veg first, put aside, and then add it back in at the end.
So if you too find it difficult to get the veg right in a stir-fry the method below is pretty much fool-proof.
And I learned about the importance of cooking the flour through by following a recipe for Béchamel sauce.
I should mention though the recipe below does not use flour this way to thicken the sauce. Instead it uses a mix of cornflour and water – that you do add after the sauce, to thicken it.
I just mentioned about the flour thing because it ruined a good few stirfrys I made – many moons ago.