gluten free pork w/five spices
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| Serves | 6 |
| Prep time | 10 minutes |
| Cook time | 40 minutes |
| Total time | 50 minutes |
| Allergy | Fish, Soy |
| Dietary | Gluten Free |
| Meal type | Lunch, Main Dish |
| Misc | Serve Hot |
| Region | Thai |
| From book | The Ultimate Thai & Asian Cookbook |
pork w/ 5 spices
Ingredients
- 1 bunch cilantro
- vegetable oil
- 2 cloves garlic, minced
- 2 Tbs. gluten free Chinese five spice powder
- 1 1/2 lb. boneless pork spareribs, extra fat removed
- 14 oz. can petite diced tomatoes
- 2/3 c. hot water
- 2 Tbs. gluten free soy sauce (I use San-J Tamari)
- 2 Tbs. Thai fish sauce
- 2 Tbs. sugar
- 1 lime
Note
I modified the following recipe from a cookbook I have to be gluten free, and I changed the quantities of a few ingredients to my liking.
Directions
| 1. | Remove excessfat from pork; cut into 1/2" cubes. Set aside. | |
| 2. | Cut stems off of cilantro. Dice stems. Chop remainder of cilantro and set aside. | |
| 3. | In a wok or large pan over high heat, heat oil and saute garlic until golden brown. | |
| 4. | Add in cilantro stems & five-spice powder, stir. | |
| 5. | Add meat to pan, stirring to coat the meat evenly with the spice mixture; brown meat thoroughly. | |
| 6. | Mix in tomatoes and hot water; bring to a boil. | |
| 7. | Stir in tamari, fish sauce & sugar. | |
| 8. | Reduce heat to simmer on medium heat and cover; simmer 20 minutes, stirring occasionally. | |
| 9. | Remove lid, and increase heat to high; allow to simmer until liquids are reduced by half. | |
| 10. | Stir in cilantro, squeeze lime over and mix well. Serve with rice. |
