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Mandarin Five Spice Pork

  • 800g boneless pork shoulder, cut into 3cm cubes
  • 2 tbsp plain flour
  • 1 tablespoon oil
  • 6 small brown onions, peeled and left whole
  • 5 cloves of garlic, peeled
  • 2 chillies. Chopped ( optional)
  • 1 tbsp ginger, chopped finely
  • 4 Delite mandarins, juiced ( reserve  peel of 1 mandarin)
  • 1/4 cup tomato ketchup
  • 1 cup water
  • 4 tablespoons tamari or soy sauce
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon white pepper
  • 2  teaspoon five-spice powder
  • 1/2 cup spring onions, sliced


Heat oil in a cast iron or heavy bottomed saucepan on high. Dust pork with flour and sear in hot oil, in batches- so pork doesn’t stew. Remove from pan and set aide.

Add onions, garlic ,chilli and ginger.  Sauté for a few minutes on medium -low until onions start softening.

Return pork to pan and, ketchup, white pepper, five-spice powder, tamari, the peel of one mandarin, vinegar and water. Mix well. Reduce heat to low, cover with lid and simmer gently for 1 hour. Add mandarin juice Season with salt and pepper. Garnish with spring onions and serve with rice