Chinese Five-Spice Pork Tacos

Name: Chinese Five-Spice Pork Tacos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1½ lb (680 g) pork shoulder, trimmed of excess fat, sliced thin against the grain, about ⅛ inch (3 mm) thick; 1½ tsp (3 g) five-spice powder; 3 tbsp (45 ml) soy sauce; 1 tbsp (12 g) fresh ginger, minced; 2 cloves (6 g) garlic, minced; 1½ tbsp (23 ml) rice vinegar; 1 tbsp (15 ml) sesame oil; 1 tsp (5 g) brown sugar; 1½ tbsp (23 ml) vegetable oil; 8 (160 g) corn tortillas, medium (6-inch / 15 cm); 3 cups (240 g) green or napa cabbage, shredded or thinly sliced; 5 (75 g) scallions (green onions), white and green parts separated, sliced; ¼ cup (6 g) fresh cilantro, roughly chopped (optional); 1 lime, cut into wedges (optional)

From the MyKitchenBank Kitchen

Thin-sliced pork shoulder marinated in soy sauce, five-spice powder, ginger, and sesame oil, then pan-fried until caramelized and served in warm corn tortillas with crisp cabbage, fresh cilantro, and scallions. A quick weeknight meal that brings Asian flavors to taco night.

Prep: 20 min
Cook: 10 min
Wait: 30 min
Total: 1 hr
Makes: 8–10 tacos (4 servings)

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Steps

Before you start

Trim excess fat from the pork shoulder
Slice the pork very thin (ask your butcher to do this if possible, or partially freeze it for 30 minutes to make slicing easier)
Have all ingredients measured and ready before you start cooking
Make sure you have fresh ginger on hand, not ground ginger

1
Slice the pork
- Trim any excess fat from the pork shoulder.
- Using a sharp knife, slice the meat thin against the grain into strips about ⅛ inch (3 mm) thick.
- A pork shoulder that's been in the freezer for 30 minutes is much easier to slice cleanly.
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Ready when: Pork is sliced uniformly and thinly
Tip: Ask your butcher to slice the pork shoulder for you if you don't have a sharp knife or prefer not to do it yourself.
2
Make the marinade
- In a medium mixing bowl, combine 3 tablespoons soy sauce, 1.5 teaspoons five-spice powder, 1 tablespoon minced fresh ginger, 2 minced garlic cloves, 1.5 tablespoons rice vinegar, 1 tablespoon sesame oil, and 1 teaspoon brown sugar.
- Whisk until the sugar dissolves completely.
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Ready when: Sugar is fully dissolved and mixture is well combined
3
Marinate the pork
- Add the sliced pork to the marinade and toss gently with a spoon or your hands to coat all pieces evenly.
- Cover and let sit at room temperature for 30 minutes.
- If you prefer to prepare ahead, refrigerate for up to 4 hours; bring to room temperature for 10 minutes before cooking.
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Ready when: Pork is evenly coated in marinade
Tip: Don't skip the marinating step—this is where all the five-spice flavor develops.
4
Prep the vegetables
- While the pork marinates, shred the cabbage finely (about 3 cups total).
- Slice the scallions, keeping the white parts separate from the green tops for garnishing later.
- Roughly chop the fresh cilantro if using.
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Ready when: All vegetables are prepped and ready to assemble
5
Pan-fry the pork
- Heat 1.5 tablespoons vegetable oil in a large 12-inch skillet over medium-high heat until the oil just begins to shimmer.
- Working in 2–3 batches to avoid overcrowding, carefully transfer the pork strips with their marinade to the hot skillet.
- Cook for 2–3 minutes per side, stirring occasionally, until lightly caramelized and cooked through.
- Transfer each batch to a clean plate.
- The internal temperature should reach 145°F (63°C).
- Do not move the pork around too much in the first minute on each side—let it sit and develop a light crust.
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Ready when: Pork is cooked through (internal temperature 145°F / 63°C) and lightly caramelized at the edges
Tip: Cook in batches so the meat browns instead of steaming. Crowding the pan will release moisture and prevent proper browning.
6
Warm the tortillasOven 300°F / 150°C
- Wipe out the skillet with a paper towel if needed.
- Warm the corn tortillas one at a time in the dry, still-warm skillet over medium heat for about 30 seconds per side, until pliable and lightly charred in spots.
- Alternatively, warm them all at once wrapped in foil in a 300°F (150°C) oven for 5 minutes, or hold them directly over a gas flame for a few seconds per side.
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Ready when: Tortillas are warm, flexible, and lightly charred
7
Assemble the tacos
- Set out the warm tortillas, cooked pork, shredded cabbage, scallion whites and greens, cilantro, and lime wedges.
- Fill each tortilla with a handful of cabbage, a portion of the warm pork, a sprinkle of scallion whites, a few green scallion tops, and a pinch of cilantro.
- Serve immediately with lime wedges on the side and sriracha or hoisin sauce for those who want extra heat or sweetness.
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Ready when: Tacos are filled and ready to serve
Tip: Set up a simple taco bar and let diners customize their own with toppings and condiments.

Good to know

Tips

Slicing pork very thin is key to quick, even cooking. A partially frozen pork shoulder (30 min in the freezer) is much easier to slice than room-temperature meat. Ask your butcher to slice it for you if possible.
Don't skip the 30-minute marinating step. The five-spice powder and ginger need time to penetrate the meat and develop deep, complex flavor.
Cook the pork in batches and don't stir it constantly. Let each side sear undisturbed for the first 30 seconds to develop a light crust and caramelization.
For a spicier or sweeter version, add sriracha, sambal oelek, or hoisin sauce to the taco fillings, or stir a teaspoon into the marinade before cooking.

Make ahead

The pork can be marinated for up to 4 hours in the refrigerator. You can also cook the pork up to 1 day ahead and reheat it gently in a skillet over medium heat with a splash of water.

Storage & reheating

Cooked pork keeps in an airtight container in the refrigerator for 3–4 days. Reheat gently in a skillet over medium heat, adding a splash of water or marinade if needed. Cooked pork can be frozen for up to 2 months; thaw in the refrigerator before reheating. Assembled tacos are best eaten fresh, but leftovers can be refrigerated for 1–2 days (tortillas will soften). Reheat tortillas and pork separately and reassemble.

Substitutions

pork shoulder, trimmed of excess fat → pork loin or pork tenderloin. Leaner and cooks faster (about 2 min per side), but less flavorful. Use the same quantity.
corn tortillas, medium (6-inch / 15 cm) → flour tortillas or rice paper wraps. Flour tortillas are heartier and won't tear as easily; rice paper is lighter and more delicate.
five-spice powder → homemade blend: ½ tsp ground cinnamon + ¼ tsp ground cloves + ¼ tsp ground fennel + ⅛ tsp ground star anise + pinch white pepper. If you don't have five-spice powder, this DIY blend captures the same warm, aromatic flavor.
fresh ginger → ½ teaspoon ground ginger. Ground ginger is drier and more concentrated; use half the fresh amount or adjust to taste.