Dinner

Five-Spice Pork with Pak Choi and Rice

Name: Five-Spice Pork with Pak Choi and Rice
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 170 g Pork tenderloin; A teaspoon Chinese five spice; 1 tbsp (15 g) Tamari; 1 tsp, about 7 g Honey; 2 cloves, about 6 g Garlic; A thumb, grated Fresh ginger; 150 g Pak choi; 140 g Cooked white rice; 1 tsp, about 4 g Toasted sesame oil; 20 g Spring onion

Pork tenderloin marinated in five-spice, tamari and honey, roasted hot and sliced over rice with garlicky pak choi. 44 g of protein for 469 kcal.

Calories: 469kcal
Protein: 44g
Fat: 9g
Carbs: 51g

Per serving, makes 1. 15 minutes of work, then twenty minutes to marinate. Published 8 September 2026.

Allergens

Soya
Sesame

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Five-Spice Pork with Pak Choi and Rice, plated and ready to serve. — The finished recipe. Five-Spice Pork with Pak Choi and Rice

Ingredients 1 to 6 for five-spice pork with pak choi and rice arranged separately on a dark worktop. — Ingredients 1 to 6. 170 g Pork tenderloin (Left whole for roasting, then sliced. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). A teaspoon Chinese five spice. 1 tbsp (15 g) Tamari. 1 tsp, about 7 g Honey. 2 cloves, about 6 g Garlic. A thumb, grated Fresh ginger

Ingredients 7 to 10 for five-spice pork with pak choi and rice arranged separately on a dark worktop. — Ingredients 7 to 10. 150 g Pak choi. 140 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.). 1 tsp, about 4 g Toasted sesame oil. 20 g Spring onion

Five-Spice Pork with Pak Choi and Rice, preparation step 1: Mix the five-spice, tamari, honey, half the garlic and the ginger, rub it over the pork and leave for twenty minutes. — Step 1. Mix the five-spice, tamari, honey, half the garlic and the ginger, rub it over the pork and leave for twenty minutes.

Five-Spice Pork with Pak Choi and Rice, preparation step 2: Heat the oven to 220°C. Roast the pork on a lined tray for eighteen to twenty minutes, spooning the marinade over it once, until the outside is dark and sticky and the centre reads 63°C or is barely pink. — Step 2. Heat the oven to 220°C. Roast the pork on a lined tray for eighteen to twenty minutes, spooning the marinade over it once, until the outside is dark and sticky and the centre reads 63°C or is barely pink.

Five-Spice Pork with Pak Choi and Rice, preparation step 3: Rest the pork for five minutes. Meanwhile halve the pak choi and fry it cut side down in the sesame oil with the rest of the garlic for two minutes, then add a splash of water and cover for two more. — Step 3. Rest the pork for five minutes. Meanwhile halve the pak choi and fry it cut side down in the sesame oil with the rest of the garlic for two minutes, then add a splash of water and cover for two more.

The finished five-spice pork with pak choi and rice. — Step 4. Slice the pork thickly and serve over the rice with the pak choi and spring onion, with any tray juices poured over.

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Ingredients

Pork tenderloin170 g
Left whole for roasting, then sliced. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.
Chinese five spiceA teaspoon
Tamari1 tbsp (15 g)
Honey1 tsp, about 7 g
Garlic2 cloves, about 6 g
Fresh gingerA thumb, grated
Pak choi150 g
Cooked white rice140 g
Cooked weight. About 50 g of dry rice becomes 130 g cooked.
Toasted sesame oil1 tsp, about 4 g
Spring onion20 g

Method

Mix the five-spice, tamari, honey, half the garlic and the ginger, rub it over the pork and leave for twenty minutes.
Heat the oven to 220°C. Roast the pork on a lined tray for eighteen to twenty minutes, spooning the marinade over it once, until the outside is dark and sticky and the centre reads 63°C or is barely pink.
Rest the pork for five minutes. Meanwhile halve the pak choi and fry it cut side down in the sesame oil with the rest of the garlic for two minutes, then add a splash of water and cover for two more.
Slice the pork thickly and serve over the rice with the pak choi and spring onion, with any tray juices poured over.

Worth knowing

The honey in the marinade is what gives the dark, lacquered outside, and it is one teaspoon. Char siu from a takeaway is the same idea with a great deal more sugar.
Resting matters more with tenderloin than with most cuts. Cut straight from the oven, the juice runs onto the board and the slices go dry.

Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.