Five Spice Pork and Potatoes
Infused with the bold and aromatic flavors of Chinese five spice, this Five Spice Pork and Potatoes recipe is a delightful fusion of tender, savory pork and golden-crisp Yukon Gold or Russet potatoes. Perfectly balanced with a rich soy-hoisin sauce, a hint of rice vinegar for tang, and fragrant garlic and ginger, this dish is a true celebration of umami. The potatoes, cooked to a crispy golden finish, soak up the luscious sauce for an irresistible bite every time. Ready in just one hour, this hearty, one-pan meal is ideal for busy weeknights or intimate dinners. Garnished with fresh green onions and best served over steamed rice, this recipe delivers comfort food with a flavorful twist.
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Recipe Information
Ingredients
- 500 g Pork shoulder (boneless)
- 500 g Potatoes (Yukon Gold or Russet)
- 60 ml Soy sauce
- 30 ml Hoisin sauce
- 15 ml Rice vinegar
- 3 Garlic cloves
- 15 g Fresh ginger
- 2 tsp Chinese five spice powder
- 1 tsp Sugar
- 2 tbsp Sesame oil
- 2 tbsp Vegetable oil
- 2 Green onions (for garnish)
- 120 ml Water
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Cut the pork shoulder into bite-sized cubes, about 2 cm in size. Set aside.
Peel and cut the potatoes into small chunks, similar in size to the pork pieces.
Finely mince the garlic and ginger. Thinly slice the green onions and separate the green tops for garnish.
In a small bowl, mix the soy sauce, hoisin sauce, rice vinegar, Chinese five spice powder, and sugar. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the pork pieces and sprinkle with salt and black pepper. Cook for 6-8 minutes, stirring occasionally, until browned on all sides. Remove the pork from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the potatoes and cook for 8-10 minutes, stirring occasionally, until they are golden and crispy on the outside. Remove the potatoes from the pan and set aside.
Lower the heat to medium and add the sesame oil to the pan. Add the minced garlic and ginger, stirring frequently, for 30-60 seconds until fragrant.
Return the pork to the pan and pour in the sauce mixture. Stir to coat the pork evenly, then add the water. Bring to a simmer and cook for 10 minutes, allowing the pork to absorb the flavors.
Add the cooked potatoes back to the pan, stirring gently to combine. Cover and let cook for another 8-10 minutes, or until the potatoes are tender and the sauce has thickened.
Taste and adjust seasoning as needed. Garnish with sliced green onions before serving.
Serve hot with steamed rice or your favorite side dish. Enjoy your Five Spice Pork and Potatoes!
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 1292 mg | 56% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.7 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 968 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
