Best 8 Five Spice Pork With Roasted Oranges And Broccoli Recipes

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**Discover a Culinary Symphony: Five-Spice Pork with Roasted Oranges and Broccoli - A Journey of Flavors**

Embark on a culinary adventure with Five-Spice Pork with Roasted Oranges and Broccoli, a harmonious blend of sweet, tangy, and savory flavors. This delectable dish features tender pork shoulder marinated in a symphony of five spices, roasted to perfection and enveloped in a luscious sauce. Accompanied by caramelized oranges and vibrant broccoli, this dish offers a delightful balance of textures and colors. Join us as we explore the secrets behind this tantalizing recipe, promising an unforgettable dining experience.

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- **Creamy Pesto Pasta with Sun-Dried Tomatoes:** Dive into a luscious pasta creation, where creamy pesto sauce, sun-dried tomatoes, and Parmesan cheese create a symphony of flavors.

- **Honey Garlic Shrimp Stir-Fry:** Delight in the vibrant flavors of shrimp coated in a sticky-sweet honey garlic sauce, stir-fried with colorful vegetables for a quick and satisfying meal.

Prepare to tantalize your taste buds with these culinary gems, each offering a unique journey of flavors and textures.

Check out the recipes below so you can choose the best recipe for yourself!

5-SPICE PORK STIR FRY WITH MANDARIN ORANGES



5-Spice Pork Stir Fry with Mandarin Oranges image

Provided by Kelsey Nixon

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 27

4 cups peaches, peeled and sliced
1 cup brown sugar
2/3 cup ketchup
2/3 cup apple cider vinegar
1/4 cup soy sauce
2 tablespoons garlic, minced
2 tablespoons ginger, minced
One 2 1/2-pound boneless pork loin roast
Kosher salt and cracked black pepper
1/4 cup low-sodium chicken stock
2 cups white rice
3 tablespoons sesame oil
2 teaspoons Chinese five-spice powder
1/4 cup low-sodium soy sauce
1/4 cup rice vinegar
3 tablespoons orange juice
2 tablespoons sugar
1 teaspoon cornstarch
1 cup trimmed snow peas
1 red onion, sliced
1 red bell pepper, sliced
1 tablespoon grated ginger
2 cloves garlic, minced
1 cup mandarin orange supremes
4 scallions, thinly sliced on the diagonal
Roasted peanuts, for serving
Mandarin oranges, for serving, optional

Steps:

  • For the pork and peach bbq sauce: Preheat the oven to 400 degrees F. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic and ginger in a food processor or blender.
  • Pat the pork dry with paper towels and sprinkle liberally with salt and pepper. Reserve half (about 2 cups) of the peach BBQ sauce and set aside. Transfer the pork, fat-side up, to a rack over a heavy-bottomed roasting pan and brush the rest of the sauce all over the pork. Add the stock to the bottom of the roasting pan.
  • Roast the pork until a meat thermometer inserted into the thickest part reads 140 degrees F, about 1 hour. Transfer the pork to a baking sheet to rest for 10 minutes. Reserve 1 1/4 pounds for the stir fry, and reserve the rest for leftovers or another recipe.
  • Remove the rack from the roasting pan and place on the stove over medium-high heat. Whisk in the reserved BBQ sauce and scrape the bottom of the pan to incorporate the browned sauce. Cook until slightly reduced and thickened, about 10 minutes.
  • For the stir fry: Cook the rice according to the package directions.
  • Add 2 tablespoons of the sesame oil to a small saute pan and heat over medium heat until it begins to shimmer; turn off the heat, add the five-spice powder and cool to room temperature.
  • Meanwhile, whisk together the soy sauce, vinegar, orange juice, sugar and cornstarch in a small bowl.
  • Slice the pork into 1/4-inch rounds, then slice again to make 1/2-inch-wide strips. Place the pork in a medium bowl and season with the sesame oil and five-spice mixture.
  • Heat the remaining 1 tablespoon oil over high heat until very hot in a large skillet or wok. Add the peas, onions and bell peppers and stir-fry until the vegetables begin to soften, about 1 minute. Add the ginger and garlic and continue to stir-fry for an additional minute. Finally, add the sliced pork, the soy-vinegar mixture and scallions and continue to cook until the pork has warmed through, 1 to 2 minutes.
  • Cook until the sauce thickens, 1 to 2 minutes. Turn off the heat and give it a few more stirs. Serve over the rice and garnish with roasted peanuts and mandarin oranges, if desired.

5-SPICE PORK STIR FRY WITH MANDARIN ORANGES



5-Spice Pork Stir Fry With Mandarin Oranges image

Make and share this 5-Spice Pork Stir Fry With Mandarin Oranges recipe from Food.com.

Provided by Food.com

Categories     Pork

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 27

4 cups peaches, peeled and sliced
1 cup brown sugar
2/3 cup ketchup
2/3 cup apple cider vinegar
1/4 cup soy sauce
2 tablespoons garlic, minced
2 tablespoons ginger, minced
2 1/2 lbs boneless pork loin roast
kosher salt and black pepper
1/4 cup low sodium chicken broth
2 cups white rice
3 tablespoons sesame oil
2 teaspoons Chinese five spice powder
1/4 cup low sodium soy sauce
1/4 cup rice vinegar
3 tablespoons orange juice
2 tablespoons sugar
1 teaspoon cornstarch
1 cup trimmed snow peas
1 red onion, sliced
1 red bell pepper, sliced
1 tablespoon grated ginger
2 garlic cloves, minced
1 cup mandarin orange, supremes
4 scallions, thinly sliced on the diagonal
roasted peanuts, for serving
mandarin orange, for serving (optional)

Steps:

  • For the pork and peach bbq sauce:
  • Preheat the oven to 400 degrees F. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic and ginger in a food processor or blender.
  • Pat the pork dry with paper towels and sprinkle liberally with salt and pepper. Reserve half (about 2 cups) of the peach BBQ sauce and set aside. Transfer the pork, fat-side up, to a rack over a heavy-bottomed roasting pan and brush the rest of the sauce all over the pork. Add the stock to the bottom of the roasting pan.
  • Roast the pork until a meat thermometer inserted into the thickest part reads 140 degrees F, about 1 hour. Transfer the pork to a baking sheet to rest for 10 minutes. Reserve 1 1/4 pounds for the stir fry, and reserve the rest for leftovers or another recipe.
  • Remove the rack from the roasting pan and place on the stove over medium-high heat. Whisk in the reserved BBQ sauce and scrape the bottom of the pan to incorporate the browned sauce. Cook until slightly reduced and thickened, about 10 minutes.
  • For the stir fry:
  • Cook the rice according to the package directions.
  • Add 2 tablespoons of the sesame oil to a small saute pan and heat over medium heat until it begins to shimmer; turn off the heat, add the five-spice powder and cool to room temperature.
  • Meanwhile, whisk together the soy sauce, vinegar, orange juice, sugar and cornstarch in a small bowl.
  • Slice the pork into 1/4-inch rounds, then slice again to make 1/2-inch-wide strips. Place the pork in a medium bowl and season with the sesame oil and five-spice mixture.
  • Heat the remaining 1 tablespoon oil over high heat until very hot in a large skillet or wok. Add the peas, onions and bell peppers and stir-fry until the vegetables begin to soften, about 1 minute. Add the ginger and garlic and continue to stir-fry for an additional minute. Finally, add the sliced pork, the soy-vinegar mixture and scallions and continue to cook until the pork has warmed through, 1 to 2 minutes.
  • Cook until the sauce thickens, 1 to 2 minutes. Turn off the heat and give it a few more stirs. Serve over the rice and garnish with roasted peanuts and mandarin oranges, if desired.

Nutrition Facts : Calories 1355.5, Fat 35.5, SaturatedFat 6.3, Cholesterol 181.4, Sodium 2153, Carbohydrate 183.7, Fiber 9, Sugar 92.5, Protein 74.7

FIVE SPICE PORK ROAST



Five Spice Pork Roast image

Make and share this Five Spice Pork Roast recipe from Food.com.

Provided by Audrey M

Categories     Pork

Time 10h10m

Yield 6 serving(s)

Number Of Ingredients 9

3 -4 lbs pork shoulder
1 1/2 teaspoons five-spice powder
1 tablespoon oil
3/4 cup apple juice
1/3 cup dry white wine
2 tablespoons soy sauce
3 tablespoons cornstarch
2 tablespoons cold water
hot cooked rice

Steps:

  • Trim fat from roasts and cut down to fit into your crockpot.
  • If necessary, remove the bone.
  • Rub the Five Spice Powder all over pork roast.
  • Brown roast on all sides in oil.
  • Place browned roasted into crockpot.
  • Mix together apple juice, wine and soy sauce and pour mixture over roast.
  • Cook on low for 10 hours or high for 4 1/2 to 5 hours.
  • Preheat oven to 200 degrees.
  • Cut up roast and place roast in oven to keep warm while preparing sauce.
  • Strain liquid into a large measuring cup.
  • Skim off fat.
  • If there isn't 2 cups of liquid, add water to make up the difference.
  • Next, heat liquid in a small saucepan.
  • Mix together water and cornstarch; add to saucepan.
  • Cook until liquid it becomes thick.
  • Serve gravy over roast and rice.

Nutrition Facts : Calories 599.5, Fat 43.1, SaturatedFat 14.5, Cholesterol 161, Sodium 484.6, Carbohydrate 8, Fiber 0.1, Sugar 3.6, Protein 39.6

BONELESS PORK ROAST WITH FIVE-SPICE RUB



Boneless Pork Roast With Five-Spice Rub image

Tasty and easy recipe by Cooking Pleasure: "Five-spice powder paired with ginger and garlic gives this dish a great depth of flavor. The low-heat method results in a roast that is extremely moist and has less shrinkage. This rub works well on roast chicken, beef roast or even leg of lamb."

Provided by Pi-E8216

Categories     Pork

Time 2h

Yield 6 serving(s)

Number Of Ingredients 6

5 garlic cloves, minced
2 tablespoons fresh ginger, minced
1 tablespoon five-spice powder
1 tablespoon olives or 1 tablespoon vegetable oil
1 teaspoon salt
2 lbs boneless pork loin roast

Steps:

  • In a small bowl, stir together garlic, ginger, five-spice powder and oil. Sprinkle salt over pork. Rub pork evenly with spice rub; refrigerate at least 30 minutes or up to 2 hours.
  • Preheat oven to 450°F Place pork on a rack in roasting pan; bake 10 minutes. Reduce oven temperature to 250°F Bake an additional 1 hour 15 minutes to 1 hour 30 minutes or until internal temperature reaches 145 F to 150°F.
  • Remove pork from oven, cover loosely with foil. Let stand 15 minutes.

PORK ROAST WITH TWIST OF ORANGE



Pork Roast with Twist of Orange image

The citrus flavor sets this dish apart. It's my family's favorite! With a nice and easy gravy, this dish is perfect served with rice or mashed potatoes. -Janie Canals, West Jordan, Utah

Provided by Taste of Home

Categories     Dinner

Time 4h55m

Yield 8 servings.

Number Of Ingredients 12

4 bacon strips, diced
1 boneless pork shoulder butt roast (3 to 4 pounds)
1 large onion, thinly sliced
1-1/2 teaspoons minced garlic
1 jalapeno pepper, seeded and finely chopped
4-1/2 teaspoons chili powder
1 teaspoon salt
1 teaspoon pepper
1 cup chicken broth, divided
2/3 cup orange juice
1/4 cup all-purpose flour
Hot mashed potatoes, optional

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Cut roast in half. Brown meat in drippings on all sides., Transfer to a 5-qt. slow cooker, reserving 1 tablespoon drippings. Brown onion in the drippings. Add garlic; cook 1 minute longer. Add the jalapeno, chili powder, salt and pepper. Stir in 1/2 cup chicken broth, the orange juice and bacon; pour over roast., Cover and cook on low for 4-1/2 to 5 hours or until meat is tender., Remove pork and onion to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil., Combine flour and remaining broth until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and mashed potatoes if desired.

Nutrition Facts :

PAN-ROASTED 5-SPICE PORK LOIN



Pan-Roasted 5-Spice Pork Loin image

This pan-roasted pork loin uses lots of spices and an Asian-inspired marinade for a truly flavorful cut of meat. And it's perfect to use for a Vietnamese bahn mi sandwich!

Provided by Chef John

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 4

Number Of Ingredients 10

1 (2 pound) boneless pork loin roast, trimmed of fat
¼ cup rice vinegar
3 cloves garlic, minced
2 tablespoons Asian fish sauce
1 tablespoon soy sauce
2 teaspoons sriracha hot sauce, or to taste
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1 teaspoon Chinese five-spice powder
1 tablespoon vegetable oil for pan roasting

Steps:

  • Place the roast on its side and split in half lengthwise with a sharp knife. Make shallow slashes in a diamond pattern on both sides of each piece. Transfer halves to a flat dish.
  • Whisk rice vinegar, garlic, fish sauce, soy sauce, sriracha, salt, pepper, and Chinese 5-spice powder together in a bowl. Pour sauce over the meat; turn each piece over several times to thoroughly coat. Let meat marinate for about 30 minutes at room temperature. (Or transfer to a zip top bag and refrigerate for 3 or 4 hours.)
  • Heat a heavy cast iron skillet over medium-high heat; add 1 tablespoon vegetable oil. Brown meat on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Transfer to a plate to rest at least 5 minutes before slicing.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 2.4 g, Cholesterol 107.6 mg, Fat 21.8 g, Fiber 0.3 g, Protein 37.5 g, SaturatedFat 7.4 g, Sodium 1391.2 mg, Sugar 0.4 g

BRAISED PORK CHOPS WITH FIVE-SPICE AND ORANGE PEEL



Braised Pork Chops With Five-Spice And Orange Peel image

Provided by Amanda Hesser

Categories     dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

2 teaspoons kosher salt
1 1/2 tablespoons five-spice powder
1 1/2 teaspoons ground coriander
Freshly ground black pepper
4 3/4-inch center-cut pork chops, bone in
2 tablespoons peanut or olive oil
1/4 cup white wine or sherry
1/2 to 3/4 cup chicken broth
Strips of zest from 1/2 orange
1 tablespoon grated ginger
2 cloves garlic, peeled, crushed and chopped

Steps:

  • Heat oven to 325 degrees. In a small bowl, combine salt, five-spice powder, coriander and black pepper. Put the pork chops in a large bowl, and sprinkle with the spice mixture, lightly coating the chops by patting and shaking them.
  • Place a large sauté pan over medium-high heat for 2 minutes. Add 1 tablespoon oil. Place pork chops in pan, and brown well on both sides. Pour off fat, then return pan to heat. Add wine, broth, orange zest, ginger and garlic. Bring to a boil, then cover pan and place in oven. Braise until tender, about 1 hour. Allow the chops to cool in the cooking liquid.
  • To serve, heat remaining 1 tablespoon oil in a large sauté pan. Add chops, and cook until reheated and browned, about 2 minutes a side. If desired, serve with polenta or risotto.

Nutrition Facts : @context http, Calories 439, UnsaturatedFat 16 grams, Carbohydrate 6 grams, Fat 26 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 7 grams, Sodium 626 milligrams, Sugar 1 gram, TransFat 0 grams

CHINESE FIVE-SPICE STEAK WITH ORANGES AND SESAME BROCCOLINI



Chinese Five-Spice Steak with Oranges and Sesame Broccolini image

The secret to the deep orange flavor in this simple weeknight dinner is to sear halved oranges next to the steak as it cooks, and then squeeze the caramelized juice all over your plate before digging in.

Provided by Anna Stockwell

Categories     Orange     Steak     Sesame Oil     Green Onion/Scallion     Rice     Dinner     Wheat/Gluten-Free     Winter     Citrus     Broccoli     One-Pot Meal     Dairy Free

Yield 4 servings

Number Of Ingredients 13

3 small oranges (about 1 lb.)
1 1/2 tsp. Chinese five-spice powder
1 tsp. light brown sugar
2 1/4 tsp. kosher salt, divided
1 hanger steak (about 1 1/4 lb.), cut in half lengthwise, center gristle removed
2 Tbsp. vegetable oil
3 bunches broccolini (about 1 1/2 lb.), trimmed, halved lengthwise if large
2 Tbsp. toasted sesame oil
1/2 tsp. crushed red pepper flakes
1 tsp. toasted sesame seeds, plus more for serving
3 scallions, thinly sliced
Flaky sea salt
Steamed rice and hot sauce (for serving; optional)

Steps:

  • Finely grate 2 tsp. orange zest from 1 orange into a small bowl. Cut all oranges in half; set aside.
  • Add five-spice powder, brown sugar, and 2 tsp. kosher salt to bowl with zest and stir to combine. Rub steak all over with spice mixture.
  • Heat vegetable oil in a large heavy skillet (preferably cast iron) over high. Cook steak, turning often, until browned on all sides and an instant-read thermometer inserted into the center registers 130˚F for medium-rare, 15-20 minutes total. After steak has cooked for about 5 minutes, nestle orange halves cut side down around steak and cook until well browned, about 5 minutes. Transfer oranges to a plate. Transfer steak to a cutting board and let rest 10 minutes before slicing.
  • Arrange broccolini in an even layer in same skillet and heat over high. Cook, undisturbed, until well charred, about 3 minutes. Toss and continue to cook until tender and slightly charred all over, about 3 minutes more. Transfer to a large bowl. Squeeze in juice from 2 orange halves over. Add sesame oil, red pepper flakes, 1 tsp. sesame seeds, and remaining 1/4 tsp. kosher salt and toss to coat.
  • Transfer steak to a platter. Arrange broccolini mixture alongside. Top with scallions, sea salt, and remaining sesame seeds. Serve with charred orange halves to squeeze over, rice, and hot sauce alongside, if desired.

Tips:

  • Prep ahead: To save time, you can marinate the pork overnight or for at least 30 minutes before cooking. This will help infuse the meat with flavor.
  • Choose the right oranges: For the best flavor, use navel oranges. They are sweet and juicy, and their peel is easy to remove.
  • Roast the oranges: Roasting the oranges intensifies their flavor and makes them slightly caramelized. This adds a delicious sweetness to the dish.
  • Use a flavorful oil: A flavorful oil, such as sesame oil or olive oil, will help to enhance the taste of the pork and vegetables.
  • Cook the pork to perfection: The pork should be cooked until it is just cooked through. Overcooking will make it tough and dry.
  • Serve immediately: This dish is best served immediately after it is cooked. The pork will be at its most tender and juicy, and the vegetables will be crisp and flavorful.

Conclusion:

This five-spice pork with roasted oranges and broccoli is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork is tender and flavorful, the oranges are sweet and caramelized, and the broccoli is crisp and tender. This dish is sure to be a hit with your family and friends.

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