Slow-Cooked Five-Spice Pork with Noodles


Preparation: 15minsCooking time: 90mins Serves: 4
Recipe by Nadia Lim 


  • 600g NZ Pork Shoulder, Rump, Leg or Belly, cut into 3-4cm pieces (you can leave a little bit of the fat on which goes nice and soft when slow-cooked and tastes delicious!)
  • 1 ½ teaspoons Chinese five spice
  • 1 teaspoon brown sugar
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 ½ tablespoons oil (e.g. peanut, canola, soy bean)
  • 2 tablespoons finely chopped lemongrass (about 2 stalks)
  • 3 cloves garlic, finely sliced
  • 3 tablespoons Lee Kum Kee Soy Sauce
  • 2 cups water
  • 2 teaspoons brown sugar

Ingredients to serve

  • 800g fresh thick Udon noodles (I used the partially pre-cooked ones that come in a packet) 
  • 4 handfuls mung bean sprouts
  • 2 Lebanese cucumbers, seeds removed, cut into thin batons
  • 2 cups mixed Asian herbs (e.g. coriander, Vietnamese mint, Thai basil/aniseed basil, mint)
  • 4-5 spring onions, finely sliced
  • 1/3 cup roughly chopped roasted peanuts
  • 2-3 large green or red chillies, finely sliced (optional)
  • 2 limes, cut in half


  1. In a bowl, combine pork, five spice, the first measure of brown sugar, salt and pepper. Toss to coat the pork well, then set aside to marinate for 10 minutes.
  2. Heat oil in a heavy-bottomed, medium-size saucepan on medium to high heat. Fry lemongrass for 30 seconds until fragrant then add pork and garlic; continue cooking for 2-3 minutes until pork is browned, being careful not to burn the garlic.
  3. Add soy sauce, water and brown sugar. Bring to a simmer, cover with a tight-fitting lid and reduce to low heat to cook for 1 hour 15 minutes; or until pork is tender. If at any time it looks like the pork is drying out, just add a bit more water, soy sauce and sugar.
  4. When pork is cooked, prepare the noodles. Place noodles in a dish or pot and pour over boiling water to cover. Leave noodles to stand for 5 minutes until soft. Drain and toss noodles with raw beansprouts (this helps cook the beansprouts ever so slightly).

To serve

  • Divide noodles and beansprouts between bowls. Top with chunks of pork (which you can shred roughly if you like) and spoon over some sauce. Finish with cucumber, spring onion, plenty of Asian herbs, peanuts and chilli (if using).
  • Serve with a wedge of lime to squeeze over just before eating.