Five-Spice Plum Glazed Pork with Rice Noodles and Stir-Fried Bok Choy

Name: Five-Spice Plum Glazed Pork with Rice Noodles and Stir-Fried Bok Choy
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Comida Asiática
Ingredients: 18 oz pork loin in thick slices; 7 oz rice noodles; 10.5 oz bok choy; 1 cup ripe red plums; 4 tbsp soy sauce; 2 tbsp honey; 2 tbsp rice vinegar; 1 tbsp sesame oil; 2 tbsp vegetable oil; 1 tbsp fresh grated ginger; 2 tsp minced garlic; 2 tsp Chinese five-spice powder; 1/2 cup chicken broth or water; 1 tbsp cornstarch; 1/3 cup scallions; 1 tbsp sesame seeds; 1/2 tsp red pepper flakes; 1/3 tsp salt; 1/4 tsp black pepper

An original Asian-inspired dish featuring seared pork loin glazed with a plum, soy, and five-spice sauce, served over rice noodles with stir-fried bok choy, ginger, and scallions. It balances sweet, savory, and aromatic notes with a juicy yet light finish.

20 minPrep

25 minCook

45 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

500 g pork loin in thick slices (cut en 4 pieces)
200 g rice noodles (anchos or medium)
300 g bok choy (cut por the mitad or en cuartos)
180 g ripe red plums (boneless and chopped)
60 ml soy sauce (divided)
30 ml honey
30 ml rice vinegar
15 ml sesame oil (divided)
30 ml vegetable oil (divided)
15 g fresh grated ginger (divided)
10 g minced garlic (divided)
5 g Chinese five-spice powder
120 ml chicken broth or water
8 g cornstarch
40 g scallions (sliced, separando parte verde and blanca)
9 g sesame seeds (tostadas if desired)
1 g red pepper flakes (optional)
2 g salt (or to taste)
1 g black pepper (freshly ground)

Nutrition facts

per serving

468 kcal

Calories

31 g

Protein

42 g

Carbs

18 g

Fat

3 g

Fiber

39 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenSoySesame

Instructions

1
1. Season the pork with salt, black pepper, and the five-spice powder on both sides. Let it rest for 10 minutes at room temperature while you prepare the remaining ingredients.
2
2. In a small bowl, combine the chopped plums, 45 ml (3 tbsp) soy sauce, honey, rice vinegar, 60 ml (1/4 cup) of the broth, half of the grated ginger, and half of the minced garlic.
3
3. Cook the rice noodles according to the package directions, usually in hot water at about 95-100°C / 203-212°F for 4 to 6 minutes, until tender but still firm. Drain, rinse briefly, and toss with 5 ml (1 tsp) sesame oil to prevent sticking.
4
4. Heat a large skillet or wok over medium-high heat for 2 minutes. Add 15 ml (1 tbsp) vegetable oil and sear the pork for 3 to 4 minutes per side, until well caramelized and it reaches a safe internal temperature of 63°C / 145°F. Transfer to a plate and let it rest.
5
5. In the same skillet, add the plum mixture and cook over medium heat for 4 to 5 minutes, stirring and lightly mashing the fruit until you have a rustic sauce. Dissolve the cornstarch in the remaining 60 ml (1/4 cup) broth and add it to the skillet. Cook 1 to 2 minutes more, until the sauce thickens.
6
6. Return the pork to the skillet and coat it with the plum glaze for 2 minutes over low heat so it becomes glossy and juicy.
7
7. In another large skillet or wok, heat the remaining 15 ml (1 tbsp) vegetable oil with the remaining 10 ml (2 tsp) sesame oil over medium-high heat. Add the white part of the scallions, the rest of the ginger, and the rest of the garlic. Stir-fry for 30 seconds until fragrant.
8
8. Add the bok choy and stir-fry for 2 minutes. Add the remaining 15 ml (1 tbsp) soy sauce and the red pepper flakes, if using. Cook 2 to 3 minutes more, until the bok choy is tender but still crisp.
9
9. Add the drained noodles to the bok choy stir-fry and toss for 1 minute to heat through and coat with the pan juices.
10
10. Serve the bok choy noodles on each plate, top with the glazed pork, and finish with the green part of the scallions and the sesame seeds.

Chef tips

For a smoother sauce, blend the cooked plums before returning the pork to the pan. Lightly toast the sesame seeds in a dry skillet over medium heat for 1 to 2 minutes, about 160-175°C / 320-347°F surface heat, to deepen their aroma.

Substitutions

You can swap the pork loin for boneless chicken thighs. Bok choy can be replaced with Chinese spinach or napa cabbage. Honey can be replaced with brown sugar or maple syrup, though the final flavor will change.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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