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5-spice pork with water chestnuts and greens


Serves: 4
timePrep time: 25 mins
timeTotal time:
5-spice pork with water chestnuts and greens
Recipe photograph by Ant Duncan

5-spice pork with water chestnuts and greens

This makes a great dinner party dish and is less than 300 calories per serving. Serve with brown rice, for extra fibre. The recipe can easily be doubled if serving a crowd

Serves: 4
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
248Kcal
Fat
9gr
Saturates
2gr
Carbs
17gr
Sugars
10gr
Fibre
1gr
Protein
25gr
Salt
0.2gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 2 tbsp cornflour
  • 1 tbsp Chinese 5-spice
  • 1 x 425g pack extra-lean diced pork leg
  • 1½ tbsp sunflower oil
  • 3 garlic cloves, sliced
  • 4cm piece of root ginger, cut into matchsticks
  • 2 red chillies, sliced (deseeded if you wish)
  • 2 tbsp light brown sugar
  • 4 tbsp reduced-salt soy sauce (we used Kikkoman)
  • 1 x 225g tin water chestnuts, drained
  • 1 x 120g pack shiitake or chestnut mushrooms, halved if large
  • 1 x 200g pack choi sum or pak choi, roughly chopped

Step by step

Get ahead
Make up to the end of step 2 and chill or freeze. Add the water chestnuts, mushrooms and greens when reheating.
  1. Preheat the oven to 140°C, fan 120°C, gas 1. Mix the cornflour and Chinese 5-spice in a bowl and toss the pork in the mixture to coat. Heat 1 tablespoon of oil in a casserole and brown the pork in 2 batches, removing to a plate when it’s done, and adding the rest of the oil with the second batch.
  2. Add the garlic and most of the ginger and chillies to the casserole and fry for 30-60 seconds until fragrant. Return the pork to the casserole, adding any leftover cornflour mixture, and add the sugar, soy, and 400ml water. Bring to a simmer and cover, then transfer to the oven to cook for 2 hours, or until tender.
  3. Add the water chestnuts, mushrooms and greens, stir in and return to the oven for 20 minutes. Serve with rice, scattering the rest of the chilli and ginger on top.

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