Chinese 5 spice mix combines the flavors of sweet, salty, sour, bitter and sometimes chili in one blend to create a complex flavor profile. This traditional Asian mix is used to season everything from stir-fried vegetables to grilled meats to desserts.
sichuan pepper, star anise, fennel, cinnamon, clove
Net weight: 50 g
Chinese cuisine is a rich and diverse cultural tradition originating from different regions and dynasties of China. With a wide range of ingredients, cooking techniques and dishes, it offers a unique and fascinating experience for food lovers around the world. One of the most famous Chinese cooking techniques is wok cooking, which involves quickly frying food over high heat in a wok pan. This method helps to caramelize ingredients and add a crunchy texture to dishes such as kung pao chicken (spicy fried chicken with peanuts, vegetables and a spicy Sichuan pepper sauce) and fried noodles.
Some of the most popular Chinese dishes are hot and sour soup, wonton soup, Peking duck, Moo Shu pork and kung pao chicken. They are often eaten as part of a family meal where everyone shares dishes and tries a little bit of everything.
Apart from its varied and delicious dishes, Chinese cuisine is also known for its cultural significance. Certain dishes are served during certain holidays, such as dumplings during Chinese New Year. The tradition of serving a hot pot of boiling broth in the center of the table, to which diners add ingredients such as meat, vegetables and noodles, is a popular social activity in China.
Sichuan pork with Chinese 5 spice mix
- 1 kg deboned pork ribs/pork belly
- piece of fresh ginger
- 2-3 spring onions
- 5-6 garlic cloves
- 1 tbsp. Chinese 5 spice mix
- 160 ml soy sauce
- 60 ml white/rice wine
- 50 g honey/brown sugar
- chili (optional)
- basmati rice (as a side dish)
- chili oil (optional)
- Peel and cut the ginger into large slices.
- Cut the pork into equally sized pieces.
- Fill a pot with water and after it boils, pour in the pork, fresh onion, ginger and garlic and cook for 5 minutes after boiling.
- Take out the meat and dry well.
- Heat 1 tbsp oil to high heat. Add the meat and seal it on all sides till golden brown.
- Reduce heat to low. Add 1 tbsp Chinese 5 Spice Mix, mix and add the honey/brown sugar. Stir until the meat is caramelised on all sides.
- Pour in soy sauce and white/rice wine, stir and cook until the sauce thickens.
- Add 1 cup of water, cover and cook for 45 minutes on low heat. Stir every 10 minutes and if the sauce becomes very thick, add some water.
- Uncover and if the sauce has not coated the meat well, continue stirring till you get the consistency of runny honey.
- Serve on top of rice.
Duck breast with Chinese 5 spice mix
- duck breasts with skin
- Chinese 5 spice mix
- salt and black pepper
- Cut the fat of the duck breast in a diagonal pattern without cutting into the meat. If it is too much, remove some of the fat from the sides.
- Sprinkle duck breast with Chinese 5 Spice mix, salt and pepper on both sides and rub well.
- Place them in a cold pan, skin side down, turn on low heat and cook until the top layer of fat melts - about 10-15 minutes.
- With a spoon, remove most of the fat from the pan while it melts. Save it for baked potatoes, vegetables, or something else.
- Turn the breasts over and cook for another 2 minutes on the skinless side for medium rare.
- Let them rest for 10-15 minutes before slicing.