five spice

Check out this punchy, easy, crispy pork belly with Chinese five-spice. This flavoursome pork recipe is great with rice, noodles or bao buns

Crispy five-spice sriracha pork belly

Chinese five-spice 3 tbsp

garlic 3 cloves, crushed

sriracha 3 tbsp

soy sauce 5 tbsp

boneless pork belly 1.5kg piece, skin scored

runny honey 3 tbsp

sea salt

If you can't find chinese five spice powder, or just prefer to blend your own here is how to do it.

Chinese 5 Spice

cinnamon

star anise or 2 teaspoons anise seedsground star anise

fennel seeds

szechuan peppercorns or black peppercorns

cloves

This five spice fried chicken is crispy, juicy and finger-licking. An easy and healthier recipe that you can enjoy without the guilt.

Five Spice Fried Chicken

chicken

soy sauce

rice wine

water

Self-rising flour

five spice powder

salt

800 ml oil

Basil

Mix together soy sauce, rice wine and water in a container. Then soak the chicken, refrigerated overnight.

In a bowl, combine the flour, salt and five spice powder until thoroughly mixed.

In a deep fryer, heat oil to 375°. Dip the chicken cubes in the flour mix. Shake well to coat completely. Fry chicken for 3-5 minutes until lightly golden brown. Drain on paper towels and rest for 2-3 minutes, then fry again until golden brown.

Fried the basil leaves, mix with the fried chicken and serve.

Bring all the delicious flavors and aroma of this Filipino favorite roadside dish right into your kitchen with this easy Beef Pares recipe! Tender braised beef chunks in a rich and flavorful stew served with fried garlic rice and a steaming bowl of beef soup. It is a hearty meal your family will surely enjoy!

Beef Pares Recipe

beef (brisket/cubes/shank)

onion

peppercorn

fish sauce

Salt (to taste)

garlic

onions

onion (chopped finely)

thumb ginger (julienned)

garlic (minced finely)

star anise

five-spice

bay leaves

brown sugar (adjust as needed)

ground pepper

cornstarch

spring onions (for garnish)

Place the beef in a large bowl. Add tap water and soak for at 10-15 minutes to draw out the blood to have a clearer broth. Discard the water and quickly rinse the beef.

Bring 8-10 cups of water to a boil over high heat. Add the beef, onion, peppercorn and fish sauce. Cover with the lid and turn heat to low. Let it cook until the meat is just fork-tender, about 30-40 minutes. You might need to add water if it gets too low, you will need the broth later.

Take the meat out from the broth. Cut it into smaller cubes, about 1x1-inch. Set aside. If using beef shank, return the bones to the pot of broth. You may add some more water if needed and let it boil for a few more minutes.

Season the broth with salt if needed and add some roasted garlic and chopped spring onion. This soup will be served later.

In a separate pot or deep pan, heat oil over medium heat. Then saute onion, garlic and ginger until  tender.

Add the beef and cook until the edges turn slightly brown. Pour in the soy sauce, star anise, five-spice, bay leaves, brown sugar, ground pepper and stir.

Add 2 cups of the beef broth and the cornstarch slurry. Cover with the lid and bring to a simmer. Cook for 15-20 minutes or until the meat is very tender.

Divide into serving bowls, top with some roasted garlic and chopped green onions. Serve with fried garlic rice and bowl of the soup.

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BEEF PARES

The humble Bò Kho is a meat representative of its cornucopia of ingredients, masterfully cooked. And the best part is, in the progressing days, it will continue to develop flavor as the aromatics (slowly) perfume and permeate the stew.  Nostalgia suggests serving the stew over a steaming bowl of rice. Or with a crumbly baguette.  My favorite way to have this stew is to serve it with Phở noodles; transforming the dish into Phở Bò Kho

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