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i have 5 spice powder. what can i make?

i've had 5 spice ribs at chinese restaurants and bbq duck that has i think, 5 spice powder.
i really like the flavor!
would like some advice on how to use 5 spice powder, any recipes for the ribs.
is it ever used on vegetables?
i like meat.
:-))

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    1. re: greygarious

      grey, the link does not work. i do not have access
      :-(

    2. It is amazing with pork, duck and goose, less so with beef and lamb (my opinion anyway). There are several recipes for sticky ribs, where you would braise the ribs and then finish off in the oven after reducing the braising liquid to a glaze (boosting with additional as required).

      I primarily use it as a component of dry rubs. Though not the requested ribs, I have made a dry rub for pork belly (5-spice, Sichuan peppercorn, sugar, salt), which is then SV'd, pressed and then roasted under high heat to blister the crackling.

      I also do a formed "duck pear" prep (based on Simon White's prep at the French Café in Auckland) where the deboned duck is again seasoned with 5-spice. I let the duck rest 24h before confit because I use transglutaminase to seal the skin at the base. You need to either confit in pouches or be ready to isolate the fat from any other duck fat because it will smell of 5-spice.

      I don't recall ever using it with vegetables but I have had it as a flavoring agent in a granité.

      2 Replies
      1. re: wattacetti

        thank you watt. can you share you dry rub recipe?

        1. re: wattacetti

          Your dry rub for pork belly sounds great. this is not a Q around the spices but more around sous vide-ing pork belly (assuming that's what "SV'd" stands for). i was just given a sous vide machine and am curious how it treats fat. does the big fat layer in the pork belly melt away to an extent? does it become a weird texture? curious how it changes

        2. A small pinch delivers a haunting flavor to chocolate icings and truffles.

          1 Reply
          1. re: pitterpatter

            although i am not a chocolate person, it does sound intrigueing.
            thank you

          2. Lovely with fruit. Really excellent in cranberry sauce.

            1 Reply
            1. re: JudiAU

              another out of the box suggestion! amazing. cranberry sauce?
              thank you

            2. Roasted duck breast, maybe add some garam masala!

              @castorpman

              1 Reply
              1. re: steinpilz

                Also try duck or chicken feet?

                @castorpman on Twitter

              2. All of the above.
                And a slight dusting of the stuff is really tasty in scrambled eggs (just don't overdo it...it can get cloying)!

                1 Reply
                1. re: The Professor

                  eggs!!! wow. i LOVE eggs, any way, any shape or form.. i can try this tomorrow morning.
                  thanks!

                2. In cookies or quick breads that use cinnamon, or clove, or allspice, or ginger.

                  1 Reply
                  1. re: mariars

                    this is amazing. i thought 5 spice was for savory.
                    thanks

                  2. Molly Stevens' Ribs - I have used both Baby Back and St LouisRibs and have loved them. The cooking method is excellent and I always apply the rub a day ahead. I do think I used a bit less Five Spice, but I would bet it depends on the brand you use as well as personal taste.
                    http://www.gourmet.com/recipes/gourme...

                    1 Reply
                    1. re: mscoffee1

                      this is crazy! i have her braising book! i went to a cooking class by her! i am going to find the molly stevens cookbook!
                      thanks!

                      1. re: kurtb

                        eggrolls?
                        please elucidate further!
                        :-))

                      2. so many great suggestions. thank you, all.
                        i am truly a novice using 5 spice powder. i am interested in what is enough, what is too much?
                        is it sprinkled on before or after cooking? what about those pastes i am reading about?
                        what kind of dry blend?
                        thanks again for your patience.

                        1. The marinade in this Char Siu Pork Roast recipe uses it.
                          http://www.cdkitchen.com/recipes/recs...

                          I mostly use the marinade for chicken on the grill however.
                          It's also good for an easy homemade version of the "protien on a stick" offered at man Chinese all you can eat places.

                          2 Replies
                            1. re: ritabwh

                              You're welcome. Here's an "on a stick" version that I'm sure would be good if you added some five spice to it.
                              http://blogchef.net/char-siu-recipe/

                              For some unknown reason, I usually do these on a rack over a sheet pan in a low oven instead of the grill...... I like the added sherry, but use fresh garlic and ginger for mine.

                            1. re: KitchenBarbarian

                              this one is like a paste. looks v ery interesting.
                              thank you

                            2. Try it tossed with peeled cubed sweet potatoes and some olive oil and roasting the potatoes in the oven on a cookie sheet.

                              1 Reply
                              1. One of my go-to recipes uses it. It's a stir fry.

                                Thin slice a large onion. Either use pork sliced into threads, hamburger meat or venison burger.

                                Stir fry the onion in minimal oil. Remove

                                Stir fry the meat, again in minimal oil.

                                When the meat is done, sprinkle five spice powder over it, to taste. I use about a half Tablespoon per pound.

                                Stir to mix the 5 spice into the meat.

                                Add about 3T. Hoisin Sauce per pound of meat, stir, add the onions back, add a splash or two of soy sauce, two or three tsp. of sugar. Add water if you like your stir frys to have 'gravy'. If you have green onions, finely chopped green onions added at the end will add some good sharpness to the meal.

                                Serve over rice.

                                (IF there're any leftovers, they microwave really well.)

                                1. Easy 5 spice roast chicken is to die for!
                                  http://www.bonappetit.com/recipes/200...

                                  Rub 1 cut up chicken with marinade of: 4 garlic cloves, pressed, 2 Tbs kosher salt, 2 Tbs olive oil, and 1 teaspoon Chinese five-spice powder. Let marinate at least an hour (overnight or all day is better!). Cut a peeled onion or two into wedges and place on the bottom of roasting dish, and place chicken skin side up on top of onions. Roast chicken in 425 degree oven until cooked through (about 50 minutes), basting occaisionally. SO GOOD!!!

                                  1. A local bar uses it to infuse agave for margaritas. They're delicious! http://www.cantinasf.com/menu.html

                                    An unusual application as well.

                                    1. Sprinkle it over vanilla ice cream for a more exotic, unexpected flavor.

                                      1. 5 spice makes an amazing sticky chicken wing:
                                        5# frozen wing sections, thawed and drained
                                        1c white sugar,1c soy sauce,1t 5 spice,1T garlic powder,
                                        mix all in a large ziploc, marinate for at least a day, turning and "mashing" a couple times.I sometimes do the marinade ingerdients first and mash it up to be sure the sugar dissolves.
                                        heat oven to 450, cover a large sheet pan well with foil and dump contents of bag, marinade and all. cook for 1 hour at 450, turn once. watch toward end cuz they go from sticky yuminess to burnt, rather quickly. these are a huge hit all football season long!