Tropical Inspired Pork Dish with "five-spice powder" blend


Hi there. Last week, I have successfully created a new dish that must be shared on your tables as well. My husband loves it and rated it 5 stars :D. I get my inspiration in cooking by reading original recipes following procedures in making food and I innovate it a little by using available, better or new ingredients that I find interesting, especially the use of spices that has natural healing properties.


How we handle food from raw food products up serving it on our tables is one thing that a home cook should always keep in mind.


To give more inspiration, I admire the Brother Price cooking series at DR TV food series. I have never been into their restaurant yet, but just by watching them how they prepare food on television and the creative cooking they do, makes me feel very hungry. I like their style in preparing food; traditional. Follow the link below the article to see brother Price's homepage/DR mad.


Tropical Pork Dish with "five-spice powder" blend

Preparation time: 20 minutes

Cooking time: 25 minutes or less

Serves: 4-6 portions



500g Pork Neck fillet

2-3 pcs. Ecological Sweet Oranges (use a little of orange peels, peels gets bitter when used in large amounts)

2 tbsp. mango vinegar (optional)

1 tsp. "five-spice powder" blend

5 pcs. dried Star anis

2 tbsp. oyster sauce or 3 tsbp. "light" soy sauce (less if it is dark)

4 cloves of fresh diced garlic

1 tsbp. tomato ketchup

1 tsp. sugar

1 tbsp. sesame seeds

1 pc. Bell Pepper of any color (your vitamin c rich vegetable)

3 tbsp. sesame oil for sauteing garlic, star anis and ecological/organic orange peels

2 tbsp. olive oil for sauteing 

2 tsp. cornstarch (to thickened the sauce)

less than half tsp. chili powder or 1 chili (optional)



1. Boil half liter of water into a stainless pot for 10 minutes in high heat. Set aside and save the broth.

2. Heat (medium heat) the sesame oil in the non-stick pan and sauté the minced garlic until golden brown. Remove the garlic from heat. Sauté star anis for 30 seconds then blend and sauté the orange peels together with it for 1 and a half minute. Remember not to leave the pan while doing this to avoid the burnt taste. Keep blending them using a wooden spoon. Take them out of the pan and set aside.

3. At this time, you could smell the strong aroma of star anis and garlic. ;)

Put the olive oil and start sauteing the boiled pork (do not include the broth yet) until golden brown together with sesame seeds. It will take 2-3 minutes.

4. Low heat. Put the oyster sauce, fresh squeezed sweet orange juice, mango vinegar and the "five-spice" blending and pork broth (this is why you need to save the broth).

5. Lastly, put the thinly sliced bell pepper, a teaspoon of sugar, ketchup and *chili. Blend less than a half glass of water with cornstarch (mix it well) and pour it to the dish while on a low heat. Keep stirring until the sauce is thickened and avoid making it dry. Blend the orange peels, star anis and garlic. Remove from heat and serve top on ecological rice. 



Asian cooking made healthier and easier.

Learn how you can order from my Homemade Cooking

 Read more about why we should try ecological/organic products even in small amounts to start with.



The brothers Price on DR TV




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