Prep 15 mins
Cook 0 mins
- 1 1⁄2 tablespoons Chinese five spice powder
- 1 1⁄2 tablespoons ground cumin
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 tablespoon crushed five peppercorn blend or 1 tablespoon black pepper
- 1⁄2 tablespoon cayenne pepper
- 1⁄2 tablespoon ground cardamom
- 1⁄2 tablespoon ground coriander
- 1 tablespoon minced garlic, about 2 large cloves
- 1 tablespoon minced peeled fresh ginger
- 2 tablespoons dark sesame oil
- 5 tablespoons vegetable oil
- In a small bowl, stir spice rub ingredients together until well blended.
Lovely blend of flavours. I used it on pork loin and marinated overnight. I had to sub the paprika and cayenne for chilli powder as I did not have both. Added some brown sugar to taste, and used ground ginger in the rub. Pan fried the pork and added fresh garlic silvers, and fresh young ginger...finishing with half cup of white wine (plus brown bits and all) towards the end of cooking for some rather rich and intense gravy. This is one of the best recipes I have tried on zaar! Thank you.
Excellent rub! I used it on a broiled flank steak, with great results. Rubbed it on the meat and put in a baggie in the fridge all day, and then broiled. Great combination of flavors. Will be using it again during grilling season!
thanks for posting this. i followed this recipe and smeared it on a pork butt, marinated it overnight, and cooked it covered in a low oven for several hours. then i shredded the meat and added a sauce made with rice vinegar, soy sauce, sesame oil before serving. it was excellent. i used leftovers the next day for lo mein.