Mandarin Five Spice Pork

2-3 hours
  • 800g boneless pork shoulder, cut into 3cm cubes
  • 2 Tablepoons plain flour
  • 1 Tablespoon oil
  • 6 small brown onions, peeled and left whole
  • 5 cloves of garlic, peeled
  • 2 chilies. Chopped ( optional)
  • 1 tbsp ginger, chopped finely
  • 4 Delite mandarins, juiced ( reserve  peel of 1 mandarin)
  • ¼ cup tomato ketchup
  • 1 cup water
  • 4 Tablespoons tamari or soy sauce
  • 1 Tablespoon white wine vinegar
  • ¼ teaspoon white pepper
  • 2 teaspoon five-spice powder
  • 1/2 cup spring onions, sliced and cooked rice to serve


  1. 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.
  2. Add onions, garlic ,chilli and ginger.  Sauté for a few minutes on medium-low until onions start softening.
  3. 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
  4. Slow Cooker Method: Dust pork with flour and combine with rest of ingredients except spring onions in the bowl of a slow cooker. Cook on "Low" for 3 hours.