Tuesday, 1 July 2014

5 Spice Pork with Scallions & Almonds

10:27 Posted by Dhaval Bhandari
I usually avoid buying spice blends because I figure I can make them myself a lot more economically. But Chinese 5 spice pork is an exception. It’s a blend of star anise, fennel, pepper, cinnamon, and cloves, and those bold flavors need just the right ratios. This fragrant blend, found in even the smallest grocery stores nowadays, adds a unique flavor to any Asian dish. And when you can get the full regional flavor of a dish with just a sprinkle of spices, it doesn’t get any easier than that!

5-Spice Pork with Scallions & Almonds

5 Spice Pork Recipe


  • 4-5-pound pork roast
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • 3 TBSP coconut oil


  • 3 cups chicken broth
  • ¼ cup coconut aminos
  • 2 cloves garlic, minced
  • 1 tsp Chinese 5-Spice
  • ¼ tsp freshly ground black pepper
  • 2 green bell peppers, ribs and seeds discarded, sliced
  • 1 yellow onion, sliced
  • 3 scallions, sliced


  • Sliced scallions
  • ½ cup coarsely chopped roasted, salted almonds

Serves 4
  1. Season the pork roast with sea salt and pepper.
  2. In a large skillet, heat the coconut oil over medium-high heat.
  3. Place the pork in the skillet, and brown it on all sides.
  4. Transfer the pork to a slow cooker.
  5. In a small bowl, combine the chicken broth, coconut aminos, garlic, 5-Spice, and pepper. Pour the mixture over the pork.
  6. Sprinkle the sliced peppers, onion, and scallions over the pork.
  7. Cook on low for 6-7 hours or on high for 4-5 hours.
  8. Using 2 forks, shred the pork while it is still in the slow cooker.
  9. Serve the shredded pork with the sauce and veggies, garnished with sliced scallions and toasted almonds.
  10. Apple cider chicken thighs goes very well as a side dish to this...