Chinese pork one-pot

Chinese pork one-pot

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(21 ratings)


Serves 4
A fast soup with an oriental twist that'll win over friends and family

Nutrition and extra info

Nutrition: per serving

  • kcal149
  • fat5g
  • saturates1g
  • carbs3g
  • sugars1g
  • fibre0g
  • protein24g
  • salt1.61g
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  • 400g pork tenderloin, cut into long thin strips
  • 600ml chicken stock
  • 1 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 tsp Chinese five-spice powder
  • large knob of ginger, peeled and cut into matchsticks



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 200g pack baby leaf green quartered
  • 1 red chilli, deseeded and finely chopped or 1 tsp chilli flakes
  • bunch spring onions, whites and greens sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…


  1. Tip all the ingredients, except the spring onion greens, into a large saucepan, put the lid on and bring to a gentle simmer. Cook, without boiling, for about 8 mins, until the pork has changed colour and the greens are cooked, but still a bit crunchy. Ladle into bowls, scatter with the spring onion and serve with boiled rice or noodles on the side.

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Comments, questions and tips

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9th Nov, 2014
Found this recipe a bit plain, so I added some fish sauce, oyster sauce and white pepper (and more chillies for those who are up for it). It's amazing now. Truly asian!
10th Jun, 2013
Had this for dinner this evening, it was ok but not what I was expecting. I might try chicken next time as I think it could work better but I am not in a hurry to make it again.
4th Dec, 2012
Simple and delicious. Makes a nice lunch time winter warmer!
30th Sep, 2012
I love this dish! It's super simple and I had it with egg noodles. Can make variants of it with chicken/different vegetables. This recipe is a keeper!
19th Jun, 2012
Delicious! I made this last night, it made a really good noodle soup, and the mix was just as tasty on it's own too. It had a really nice combination of oriental flavours. I might try and replace the green leaves for bamboo shoots, sweetcorn, beansprouts, carrot etc. in the future though, but I will definitely make it again, and again...and again. I used it with That seven-spice instead of five-spice, because I didn't have the latter, and it worked out nicely ^ ^
15th Jun, 2011
Good, simple recipe which I see as a base; I added more ingredients to suit my tastes such as lemongrass. But perfect, quick and easy in the original format too.
19th May, 2011
I made this using chicken instead of pork as that's what I had in. I also added noodles into the pot and a splash of fish sauce. Thought it was simple, filling and tasty. A good quick meal to whip up in a hurry. Next time I'll use pork as I think it goes well with five spice, and will probably add more vegetables.
22nd Feb, 2011
Tried it, but it didn't really work for us - the smells combined weren't the nicest. It didn't taste too bad, but there are many other tasty recipes on this site to try instead.
29th Sep, 2010
Added a Tbsp of oyster sauce instead of soy sauce tasted really nice, yum yum.
8th Jun, 2010
Delicious! Added more water and soy than suggested and smidge less of the 5 spice but that was to my taste. Will definitley make it again with the addition of noodles, slurp slurp!


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25th Apr, 2016
This is quite bland, but it's easy and fast. I would suggest making pork bone broth ahead of time, and use that as the base. Also consider adding a bit of cumin. I peeled in some carrots, that helps sweeten it a bit. Mushrooms add some earthiness. I also garnished with fresh cilantro, which gives it a fresh finish. Some bean sprouts added at the last moment would give it some fresh crunch. It's *critical* not to overcook the greens! The time is correct, you really don't; want to overcook this or you just get green slime.
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