i have 5 spice powder. what can i make?
- ritabwh Sep 18, 2012 09:48 AM
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.
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.
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