Pan-fried Chinese five-spice pork rib

This recipe for Chinese Five Seasoned Pork Ribs and served with a stir-fry is a great way to add some flavor to your usual dinner that’s quick and easy!

If you’re not familiar with these ingredients, Chinese five-spice powder is a blend of — you guessed it — five different spices: anise, fennel seeds, pepper (traditionally Sichuan pepper), cloves and Cinnamon. These pork chops are really both hot and sweet.

You may know Escaperole as a green vegetable, but like most greens, it is capable of doing so much more. In this recipe, a little vinegar, a little butter, and a little maple syrup transform the sauce into a warm accompaniment that’s perfect with pork. It is a bold combination of sweet, salty and pleasantly bitter flavors. The bitter taste of soft drinks can be a “love it” or a “hate it”. This recipe is intended to appeal to haters and please those who enjoy Escaperole’s natural bitterness.

The very large head of the food will wilt down to four small portions when cooked. Plan to serve meals to others, or if you really love to get away, cook two heads instead of one.

Chinese five-spice grilled pork ribs with pan-fried recipe

Serve: 4

Time in the kitchen: 35 minutes

Ingredient:

• 1 tablespoon original kitchen avocado oil
• 2 pieces of bone-in pork, with a layer of fat about 1 inch thick
• ¾ teaspoon Chinese five-spice powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 head onion, chopped and washed
• 1 tablespoon coconut aminos
• 1 tablespoon butter
• 2 teaspoons apple cider vinegar
• 1-2 tablespoons maple syrup

Tutorial:

Preheat your oven to 375 degrees F (190 degrees C).

Sprinkle five spices, salt, and pepper on both sides of the pork belly.

Heat an oven-safe pan on your stovetop over medium to high. If the ham has a nice layer of fat, place it in the sticky pan with the fat touching the pan. This will melt some of the fat into the pan, which you can use to marinate the ribs. Otherwise, heat the butter oil in a pan.

Once hot, place the pork chops in the pan and braise for 2 to 3 minutes until golden brown. Flip and repeat on the other side.

Place the pan in the oven and roast the pork chops until an internal temperature of 145 degrees F (62 degrees C). Transfer pork chops to a rimmed plate, pour half of the broth over the pork chops and set aside.

Heat the pan back over medium to high heat. Add vinegar and scrape off the brown patches on the bottom of the pan. When the vinegar begins to bubble and start to evaporate, add the butter. Once the butter has melted, add the coconut aminos and maple syrup. Stir until combined, then add draining agent.

Saute the cabbage for a few minutes until the leaves are tender. Avoid cooking for too long or the water will run out as it can become mushy when cooked for too long. Season with salt and pepper to taste.

Serve the pork chops with your favorite sauce and vegetables, like delicious grilled squash.

Nutrition information (1/4 recipe):

Calories: 288
Fat: 22 g
Total Carbs: 2 g
Net carbs: 1 g
Protein: 20 g

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