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Chinese Five Spices Pork Tenderloin

Chinese Five Spices Pork Tenderloin

This quick dish reminds us of the flavor of traditionnal Chinese braised pork which can take many hours to cook. As with all stir-fries prepared in a wok, it is important to cut the meat in equal slices in order for them to cook evenly.


  • ½ lb pork filet
  • 3 scallions
  • 2 Tbsp peanut oil
  • 2 Tbsp light soya sauce


  • 2 Tbsp Hoisin sauce
  • 1 Tbsp Chinese rice wine or gin
  • 2 Tbsp rice vinegar
  • 1½ light-colored soya sauce
  • 1 tsp ginger, grated
  • 2 garlic cloves, finely chopped
  • ½ tsp Chinese Five Spices, ground
  • A few drops of roasted sesame oil
  • 1 pinch of salt


  1. 1

    Cut pork into ¼-inch (5 mm) slices and mix in a bowl with marinade. Let rest for 15 minutes.

  2. 2

    Meanwhile, separate the green from the white parts of the scallions. Cut the white sections into 1-inch (2.5 cm) pieces, lenghtwise. Set the green leaves aside.

  3. 3

    Heat a wok on high. Pour in oil; add white sections of scallions and sauté for 15 seconds. Add meat and stir until meat is cooked but still juicy (1½ -2 minutes). Pour in soya sauce, mix well and place on a platter. Garnish with finely sliced scallion leaves.