Weekly Winner – Not only 5-spice, but definitely 5-star pork

5Spice PorkWhat’s better than one type of pork product in a dish?  Yep, two!!  Ground pork AND bacon … sign me up!  I’ve loved this dish for years and when I made it last night, I was sure I must have dubbed it a “Weekly Winner” already… but apparently not.  Chinese Egg Noodles with Five-Spice Pork is quick, satisfying, and pork-a-licious.  It is the perfect dish to curl up on the couch with on a cold night, which is exactly what happened last night.  I have yet to find authentic fresh Chinese-style egg noodles but have used fresh egg fettucine each time and love it.  The recipe comes from Fine Cooking Magazine.

Chinese Egg Noodles with Five-Spice Pork

Serves 4

Ingredients:

1/3 cup salted peanuts
1/4 lb. bacon (3 to 4 thick slices), cut in thin strips
2 medium cloves garlic, coarsely chopped
1 2-inch piece ginger, coarsely chopped
1/2 tsp. crushed red pepper flakes
1/4 cup canola or peanut oil
3/4 lb. ground pork
1/2 tsp. five-spice powder
3 scallions, trimmed and sliced (white and green parts kept separate)
2 Tbs. soy sauce
1 Tbs. Worcestershire sauce
1 Tbs. Asian sesame oil
2 tsp. white vinegar
1 tsp. granulated sugar
3/4 lb. fresh Chinese-style egg noodles

Method:

Bring a medium pot of well-salted water to a boil. Meanwhile, coarsely chop the peanuts in a food processor. Transfer to a small bowl. Put the bacon, garlic, ginger, and red pepper flakes in the food processor and pulse to finely chop.

Heat the oil in a heavy-duty 12-inch skillet over medium heat. Add the bacon mixture and cook, breaking it apart with a spoon until the bacon renders most of its fat and darkens somewhat, about 4 minutes. Raise the heat to medium high and add the pork, five-spice powder, and 1/4 tsp. salt. Cook, breaking up the meat with a spoon, until it loses all of its raw color, about 3 minutes. Stir in the scallion whites, soy sauce, Worcestershire sauce, sesame oil, vinegar, and sugar. Keep warm over low heat.

Cook the noodles in the boiling water, stirring occasionally, until tender, about 3 minutes. Drain and put in a large bowl; toss in the pork mixture. Portion among 4 bowls, sprinkle with the peanuts and scallion greens, and serve.

 

Advertisements

3 Comments (+add yours?)

  1. Phil Steele
    Dec 31, 2012 @ 11:55:54

    Sounds like a good use for your holiday bacon! Or did you already finish off the first batch of “meat candy?”

    Reply

  2. Trackback: Weekly Winner: Fabulous Five Spice Strikes Again | Donna's Quick Qi

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: