Five Spice Pork


A flavoursome Chinese way of eating pork.


500 g
1 bunch
spring onions
250 g
150 g
peas (frozen are fine)
125 ml
FAIRTRADE red wine
250 ml
2.5 cm
root ginger
2 cloves
125 ml
light soy sauce
10 ml
FAIRTRADE runny honey
2.5 ml
five-spice powder
15 ml
cooking oil


Trim the fat off the pork and slice thinly.

Trim and chop the spring onions.

Top, tail and peel, and chop the carrots smallish.

Peel and grate the root ginger.

Peel and chop the garlic.

In a le Creuset pan heat the oil and stir fry the spring onions, carrots, and peas.

Add the pork and pour in the wine and water.

Add the ginger and garlic and bring to the boil. Skim off any scum that forms.

Add the soy sauce, honey and five-spice powder.

Cover and simmer for about 1 hour until the pork is tender.

Once cooked, remove the meat and simmer the sauces down.

To serve

Spoon the sauce over the pork and servce with rice.