Taiwanese Five-Spice Pork

A quick and savory skillet meal featuring ground pork seasoned with aromatic five-spice powder, stir-fried with cabbage and carrots, served over fluffy jasmine rice.

• Prep: 15 min
• Cook: 10 min
• Total: 25 min
• Servings: 4
• Cuisine: Taiwanese
• Difficulty: Easy

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• one-pot
• stir-fry
• quick
• healthy
• savory
• rich

Ingredients

• 1 tablespoon olive oil
• 1 pound ground pork (lean)
• 0.5 yellow onion (diced)
• 2 clove garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 1 teaspoon five-spice powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 2 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 4 cup green cabbage (shredded)
• 1 carrot (julienned or grated)
• 1 cup jasmine rice (uncooked)
• 1.5 cup water
• 2 tablespoon fresh cilantro (chopped, for garnish)

Instructions

1. In a medium saucepan, combine jasmine rice and 1 1/2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until water is absorbed and rice is tender. Let stand, covered, for 5 minutes.
2. While rice cooks, heat olive oil in a large skillet or wok over medium-high heat. Add ground pork and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
3. Add diced yellow onion, minced garlic, and grated ginger to the skillet. Cook for 2-3 minutes until fragrant and onion softens.
4. Stir in five-spice powder, salt, and black pepper. Cook for 1 minute.
5. Add shredded green cabbage and julienned carrot to the skillet. Pour in soy sauce and rice vinegar. Stir-fry for 3-5 minutes until vegetables are tender-crisp.
6. Serve the Taiwanese five-spice pork mixture over the cooked jasmine rice. Garnish with fresh cilantro if desired.

Nutrition (per serving)

• Calories: 510
• Protein: 37.8 g
• Carbohydrates: 48.2 g
• Fat: 19.5 g
• Fiber: 6.7 g
• Sodium: 950 mg
• Saturated Fat: 7.2 g
• Sugar: 5.9 g
• Cholesterol: 90 mg