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Five-spice Pork Chops

with rice (Thit heo nuong vi)

Serves 4

prepARATION time 15 minutes + 4 HOURS TO MARINAtE PORK

cooking time 20 minutes

Recipes Andy Harris
Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz


2 whole star anise
1 tsp whole white peppercorns
3 cloves garlic, peeled and crushed
1 lemongrass stalk, finely chopped
2 small shallots, peeled and roughly chopped
1 tbsp fish sauce
1 tbsp light soy sauce
1 tbsp sesame oil
½ tbsp five-spice powder
4 pork loin chops

1 small carrot, peeled and grated
1 cucumber, peeled and chopped
3 cabbage leaves, shredded
2 tbsp fresh coriander

Nuoc Cham
2 garlic cloves, peeled
1 small red chilli
juice of 1 lime
6 tbsp fish sauce
3 tbsp sugar

TO SERVE: boiled jasmine rice, juice of 1 lime and nuoc cham


1Pound star anise and white peppercorns in a mortar with a pestle. Add garlic, lemongrass and shallots and pound the mixture to a purée. Add fish sauce, soy sauce, sesame oil and five spice powder and mix well.

2Place pork chops in a bowl, add marinade and turn to coat in star anise mixture. Cover with cling film and refrigerate for 3-4 hours.  

3To make nuoc cham, pound the garlic and chilli together in a mortar with a pestle. Add the lime juice, fish sauce, sugar and 6 tbsp cold water. Mix well.

4Remove pork from marinade then grill on a hot barbeque for about 15-20 minutes, turning once, and brushing with a little of the marinade. Serve with salad, rice and nuoc cham, then squeeze lime juice over chops and salad.

Wine Match

2020 Stoney Rise No Clothes No S02 Pinot Noir, Tasmania, A$32

Duck and pinot is undoubtedly one of the world’s greatest food and wine combinations. But pork and pinot run a pretty close second. Sure, a chardonnay would work well enough with this recipe or maybe a rich pinot gris. However, the protein power of the pork calls for a light-bodied red – and pinot noir is my go-to grape. Joe Holyman has gone out on a limb with this preservative-free pinot. Its crunchy red fruits and fresh vibrant palate working with (not against) the pepper, star anise and five-spice powder to create a harmonious bond. Equally, the pinot’s acid spark marries with the garlic, lemongrass and coriander adding a refreshing vitality to the match