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Photo of Five-spice ginger pork by WW

Five-spice ginger pork

Total Time
3 hr 40 min
20 min
20 min
Chinese five-spice is usually a blend of cinnamon, star anise, cloves, fennel and pepper. Combined with fresh ginger it gives amazing flavour to pork but use it sparingly as it is very strong.


Soy sauce

2 tbs


1 tbs

Chinese five spice

1 tsp

Fresh ginger

1 tbs, finely grated


2 clove(s), crushed

Pork fillet or tenderloin, raw

450 g, (buy 500g)

Soba noodles, dry

160 g

Sunflower oil

1 tbs, or canola

Chinese broccoli (gai lan)

1 bunch(es), cut into 5cm lengths

Oyster sauce

1 tbs

Fresh red chilli

1 whole, thinly sliced


1 medium, wedges


  1. Combine soy sauce, honey, five spice, ginger and garlic in a shallow dish. Add pork and turn to coat. Cover and place in fridge for 2 hours.
  2. Lightly spray a barbecue or chargrill with oil and preheat over medium-low heat. Cook pork, turning occasionally, for 15–18 minutes or until browned and cooked through. Transfer to a plate. Cover pork with foil and set aside to rest for 10 minutes before thinly slicing.
  3. Meanwhile, prepare noodles following packet instructions or until just tender. Drain.
  4. Heat a wok over high heat. Add oil and heat for 20 seconds. Stir-fry gai lan for 1–2 minutes until just tender. Add oyster sauce and chilli and stir-fry until heated through. Serve pork with gai lan, noodles and lime wedges.


TIP: You can use a 500g packet of frozen stir-fry vegetable mix instead of gai lan.