Pork Roast with Five Spice Sauce

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings


  • 3/4 cup low sodium chicken broth or use bone broth
  • 1/4 cup rice wine vinegar
  • 3 tablespoons coconut aminos or use soy sauce
  • 1/2 teaspoon garlic powder
  • 2 pounds center cut pork roast well-trimmed
  • Sea salt and freshly ground black pepper to taste
  • 1/2 teaspoon Chinese Five Spice Powder
  • 1 tablespoon ghee melted
  • 6 cups bok choy shredded
  • 4 cups chopped cabbage
  • 2 cloves garlic minced
  • 2 1/2 cups canned coconut milk
  • 2 medium carrots shredded


  • Preheat and oven to 400 degrees.
  • In a small bowl, whisk together first 4 ingredients (chicken broth through garlic powder). With a pastry brush, coat pork on all sides with mixture. Season pork on all sides with salt, pepper, and five spice powder.
  • Place on a baking sheet and roast in the oven 25 to 30 minutes for medium well pork or until desired doneness.
  • In a large sauté pan, heat the ghee over medium heat until hot. To the pan add bok choy and cabbage.
  • Cook, stirring often, until tender crisp, 4 to 5 minutes. Add garlic and coconut milk. Stir and cook 2 minutes more. Serve pork sliced over sautéed bok choy mixture and carrots.


SERVING SUGGESTION: Faux-Tay-Toes (1/2 head cauliflower, 1/2 tablespoon butter, Sea salt and freshly ground black pepper, to taste:
Directions: Steam cauliflower until tender. In a large bowl, add steamed cauliflower, butter, salt and pepper. Mash together until resembling mashed potatoes.)
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