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How to make Ginger and five spice pork with cucumber salad

Yield = 4
Prep time: 0:20
Cook time: 0:05
Total time: 0:25

Ingredients

  • 1/4 cup (60ml) reduced-salt soy sauce
  • 2 tablespoons Chinese rice wine (shaohsing)*
  • 1 tablespoon caster sugar
  • 2 teaspoons grated ginger
  • 1 1/2 teaspoons five-spice powder
  • 4 x 160g butterflied pork steaks, trimmed
  • 1 telegraph cucumber, thinly sliced
  • 100g snow pea sprouts, trimmed
  • Juice of 1 lime, plus wedges to serve
  • 1 tablespoon vegetable oil

Method

  • Step 1 Combine soy sauce, wine, sugar, ginger and 1 teaspoon five-spice powder in a bowl. Add pork and turn to coat. Cover and refrigerate for 15 minutes.
  • Step 2 Meanwhile, combine the cucumber and sprouts in a bowl with lime juice and remaining five-spice powder.
  • Step 3 Heat oil in a large frypan over medium heat. When hot, cook pork about 2-3 minutes each side. Serve with cucumber salad and lime wedges. * From Asian food shops and selected supermarkets. Substitute dry sherry.