5 Spice Pork Red Rice


  • 2 Tbsp. granulated sugar
  • 2 tsp. salt
  • 1 tsp. Chinese five spice seasoning*
  • 3 Tbsp. soy sauce, divided
  • 1 lb. pork tenderloin
  • 2 tsp. sesame oil
  • 5 cloves garlic, sliced
  • 3-4 baby bok choy, coarsely chopped
  • 3 cups cooked Village Harvest Red Rice


In a shallow bowl, combine, sugar, salt and five spice, then stir in 2 tablespoons of soy sauce. Roll tenderloin in marinade to coat completely, cover and refrigerate for at least 30 minutes and up to 24 hours (turning to evenly coat periodically).

Grill pork tenderloin over medium-high indirect heat (appx. 400ºF) for about 10 minutes, then turn over and continue cooking another 10 minutes of until cooked through. Transfer pork to a clean cutting board and allow to rest.

Heat sesame oil in a large sauté pan over medium heat. Add garlic and cook until just golden, stirring occasionally. Mix in bok choy and soy sauce and cook until just wilted. Stir in rice and heat through.

While rice is heating, slice pork tenderloin across the grain into 1/4 inch thick slices. Toss into rice mixture or serve on top.

* if you cannot find Chinese five spice in your market, you may create your own by combining equal parts ground star anise, fennel, black pepper, cinnamon and clove.

Preparation time: 40 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 4

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