Five Spice Chinese Pork Stew



  • 1 & 1/2 kilo pork paikut, sliced into cubes – you can use pork belly or spareribs as long as there is more meat than fat
  • For Boiling The Pork:
  • water enough to cover the pork by 1/2 inch more
  • 1/2 tsp Chinese five spice powder
  • 1/2 tbsp cracked pepper
  • 1 tbsp iodized salt
  • 3-5 bay leaves
  • 2-4 celery stalks
  • For The Stew:
  • 2 tbsp vegetable oil
  • 1 head of garlic, minced
  • 2 medium-sized shallots/sibuyas na pula, sliced
  • 1 large white onion, sliced
  • 1/2 tsp Chinese five spice powder
  • 1 tbsp honey
  • 2 tbsp apple cider vinegar
  • 3/4 cup light soy sauce
  • 3 cups pork stock (the water used for boiling the pork)
  • 1 ginger, two inches in length, sliced into 1/4 inch slices
  • 1/2 tbsp anise seed
  • 1 /2 tbsp cracked pepper
  • 1 198gram can whole mushrooms, sliced in half (it’s chunkier that way)


  • In a large pot, add the pork with the rest of the ingredients for boiling. Add water, enough the cover by pork by 1/2 inch.
  • Boil on medium heat until the pork is fork tender. Once done, remove the pork from the pot.
  • Reserve the stock and run it through a fine sieve to strain the impurities.
  • In a wok or large pan, heat the oil and add the garlic. Allow to toast but be careful not to burn it.
  • Add the shallots and the white onion and saute until it sweats and goes slightly limp. Add the ginger and fry until very fragrant. Remove around 1/4 of the onion and ginger and reserve for garnish.
  • Add the pork and mix everything well until the pork is lightly toasted, around 2-3 minutes. Add the pork stock, followed the the soy sauce.
  • Add in the remaining ingredients and mix well. Cover the pot and allow the stew to reduce for 2 – 3 minutes. Add the mushrooms and cook for another minute. Remove from pan and serve hot, garnished with the sauteed onions and ginger, and with a heaping scoop of rice. Enjoy!

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