Chinese 5 Spice Pork with Orange Sauce Recipe

 Chinese 5 Spice is packed with a powerful ingredient....Star Anise. It was first introduced to Europe in the 17th century and was mainly used there in baked goods and in fruit compotes and jams.  It is a major ingredient in Chinese and Vietnamese cuisines. It’s considered a key ingredient in Chinese 5 Spice, a spice mixture used in Chinese cuisine that also includes cloves, cinnamon, fennel seeds and Sichuan pepper. Star Anise which is found in our Chinese 5 Spice has amazing health benefits such as killing off bacteria and fungus, naturally fighting off the flu, boosting heart health, providing a concentrated dose of antioxidants and keeping blood sugar levels steady. Adding this powerful ingredient into your diet may be just what you need to bring your health to the next level!

  This slow-cooked, no-fuss dish serves a generous number for company, and it cooks while you go about your day. Citrus gives the meat both a tender texture and an enticing flavor. (Many Islanders have aged citrus trees in their yards; try using a mixture of these—which tend to be very tart—and conventional navel orange juice.)


  • Recipe:
  • 4 Tbsp Ka‘iulani Chinese 5 Spice mixture
  • 6 lbs boneless pork shoulder or pork but
  • 4 Tbsp Ka‘iulani Chinese 5 Spice mixture
  • 2 Tbsp Ka‘iulani Hawaiian Spice 
  • 1  tsp Pele’sFire
  • 2  cups fresh-squeezed orange juice
  • 1⁄2 cup soy sauce
  • 1 Tbsp sugar (granulated or raw or brown)
  • 1  Tbsp garlic, chopped
  • 2  Tbsp ginger, peeled and chopped
  • black pepper
  • green onion for garnish
  • 2 large oranges sliced for garnish

Preheat oven to 250° F. Place oven rack in middle position. In a small bowl, whisk together 3 Tbsp Ka‘iulani Chinese 5 Spice and 1 Tbsp Hawaiian Spice. Rub meat well all over with spices; place in a zip-locked plastic bag or an air-tight container and marinate 2 hours minimum (can be overnight, refrigerated)

Meanwhile, in a heavy-bottomed Dutch oven over medium heat, combine remaining Chinese 5 Spice, Hawaiian Spice and the Pele’s Fire with orange juice, soy sauce, sugar, ginger, garlic and black pepper. Stir to dissolve sugar, bring to a boil and simmer 5 minutes.

Place pork in Dutch oven with sauce, making certain that pork is covered in sauce, and roast slowly at 250°, covered. Cook about two hours or until pork is 145° internally and tender. Remove from oven, transfer pork to rimmed cutting board, cover pork with foil and allow to rest 10 minutes. Cut pork into 10 to 12 steaks. Return meat to platter and cover with foil to rest again while finishing sauce.

Place Dutch oven on stove top, bring sauce ingredients to gentle simmer and reduce sauce until thickened. Pour sauce over meat in platter and garnish with slivered green onion and sliced oranges.

Makes 10 to 12 servings.