The World Cup is here! This means we don’t have a lot of time to cook 🙂 But we had lots of bones left from our Thanksgiving dinner. So, a rich broth slow-cooked over night, plus a quick fried five-spiced pork (recipe below) in the morning and poached vegetable, and voila, we had a nice lunch while cheering for France against Denmark. We won. 2-1.
Fried five-spiced pork
(Adapted from Vanh Khuyen Le)
2 lbs pork butt or shoulder (cut into piece about 1/2″ thick)
1 tsp salt
2 tsp garlic powder
1/4 tsp five-spice powder
1/4 tsp ground pepper
2 tsp soy sauce
2 tbs canola oil
2 tsp sugar
- In a small bowl, mix salt + garlic powder + five-spice powder + pepper.
- Massage the spices over pork.
- Add soy sauce to the pork and mix well.
- Set aside for 10′-15′.
- In a non-stick skillet, heat canola oil under high heat.
- Sear the marinated pork on both sides.
- Cover and cook for 5-10′ (depending on how thick the pork pieces are).
- Uncover and flip the pork.
- Cover and cook for another 5′.
- Uncover and sprinkle 2 tsp sugar.
- Cook until the meat juice evaporates and the pork is nicely caramelized.
- Serve hot with egg noodle soup (as we do here) or steamed rice, or baguettes, or buns. The options are endless.