top of page

    Select Recipe Category From Menu Below    

Chinese Five Spice Pork and Plum Salad

The unique Chinese Five Spice Powder is used to marinate the pork for this colorful and fresh summer salad. The Five Spice powder gives a wonderful flavor to the pork and this, combined with a pinch of cayenne, makes the pork taste perfect with the fresh fruit and vegetables used. Don't forget to add the fresh mint with the other ingredients - it really adds something special to the final taste. This is a delicious salad that is easy to prepare and loaded with lots of great flavors.


1 Tblspn Chinese Five Spice Powder

1 Tblspn packed Light Brown Sugar

Pinch of Cayenne Pepper

1 Large Pork Tenderloin (about 1 1/4 pounds)

Salt and Pepper

1/2 cup Rice Vinegar

1/4 cup Honey

2 Tblspn Soy Sauce

2 tsp Dijon mustard

2 tsp minced fresh ginger

1/2 cup Tblspns Veg Oil

3 large plums, pitted, and cut into large pieces

4-6 scallions, trimmed and sliced into 1/4 inch slices

1/2 small head of cabbage, chopped (about 5 cups)

About 1 cup fresh snow peas, trimmed and chopped

1 cup shredded carrots

1 cup chopped fresh mint

1/2 cup chopped roasted & salted cashews


Combine five spice powder, brown sugar and cayenne in a small bowl. Pound pork with a mallet until it is about 1/2 inch thick. Season the pork with salt and pepper and then rub the five spice mixture over the entire pork. Cover and refrigerate/marinate the pork for 2 - 4 hours.

Make the dressing. Whisk the vinegar, Honey, Soy Sauce, mustard and ginger in a small bowl. Slowly add the oil and whisk until smooth. Refrigerate.

Cut the pork into large chunks and stir fry until done in a pan sprayed with oil. Add the plums and scallions and stir fry briefly with the pork (about 2 minutes). Add a little more oil to the pan, if needed.

Combine the Cabbage, snow peas, carrots, mint, and cashews in a salad bowl. Add the pork, plum, and scallion combination to the salad bowl and toss until combined. Pour the dressing over the salad and serve.


36 views0 comments
bottom of page