Five spices to flavour pork

Arlene Thompson. INLT 16-611-CON
Arlene Thompson. INLT 16-611-CON

Spice it up!

The health hub group at Carrickfergus Cookery School, Carrick YMCA had great fun making this recipe and learning a few hot tips from Arlene. They were impressed that something as simple as a a little Chinese five spice, is all it takes to make a healthy stir fry taste amazing!

Chinese five spice pork with noodles

Serves: 4

400 g pork chops or fillet, trimmed of fat

250 g medium Chinese egg noodles

2 tbsps sunflower oil

1 large onion, finely sliced in strips

1 large garlic clove, crushed

1 tbsp five-spice powder

200g mange-tout

2 large red peppers

120 ml hot vegetable stock

salt and pepper

fresh coriander leaves to garnish (optional)

1.Cut the pork across into 5 mm slices, then cut each slice into 5 mm strips. Cover and set aside.

2.Cook the noodles in a saucepan of boiling water for four minutes, or accordingto the packet instructions. Drain the noodles well and set aside.

3.While the noodles are cooking, heat a wok or a large heavy-based frying pan until hot. Add half the oil and swirl to coat the wok, then add the onion and peppers and stir-fry for 3 minutes. Add the five-spice powder and garlic and stir-fry for another minute. Remove and set aside.

4.Add the remaining oil to the heated wok, then add the pork strips and stir-fry for three minutes. Return the peppers and add the mange-tout and stir-fry for a further two minutes. Season with salt and black pepper. Pour in the stock, stir well and bring to the boil.

5. Add the noodles to the wok and stir and toss for 2–3 minutes or until all the ingredients are well combined. Season to taste and serve immediately, sprinkled with coriander leaves.

Cooks’ tips: Try using leftover roast pork, beef or chicken, and try adding strips of carrot or small pieces of broccoli or mushrooms, for extra flavour and crunch. Try serving sprinkled with light soy sauce.