Chinese Pork and Potato Recipe: Five-Spice Roasted Crunch With Herby Garnish

This Chinese pork and potato recipe delivers the perfect balance of tender meat and crispy potatoes, all infused with aromatic five-spice and herby notes. I developed it after years of perfecting Chinese-inspired dishes that bring restaurant-quality depth to home cooking—no shortcuts, just authentic flavor built layer by layer.

The secret lies in the marinade, where star anise, soy sauce, and ginger transform simple ingredients into something extraordinary.

The dish starts with pork tenderloin marinated in a fragrant blend of five-spice powder, soy sauce, and garlic, then roasted alongside baby potatoes tossed in the same aromatic oil.

This ensures every bite delivers both protein and starch in perfect harmony, with the pork developing a caramelized crust while staying juicy inside. The potatoes achieve that coveted crispy exterior without sacrificing their tender centers—a technique I've refined over countless test batches.

What makes this recipe truly special is how the flavors meld during cooking. As the pork roasts, its juices baste the potatoes, creating a natural pan sauce that ties everything together. The final herby garnish of cilantro and scallions adds freshness, cutting through the richness while highlighting the five-spice complexity.

This is the kind of dish that transforms a simple weeknight dinner into a memorable meal.

Perfect for serving with steamed jasmine rice or as a standalone main course, this recipe scales beautifully for gatherings while remaining approachable for everyday cooking. The balance of textures—crispy potatoes, tender pork, and herby garnish—makes it equally satisfying as leftovers. Let's bring these bold flavors to your table.

Ingredients for chinese pork and potato

Fifteen ingredients that transform simple pork and potatoes into restaurant-quality five-spice magic.

The five-spice powder is non-negotiable—Penzeys or Spicewalla for the best blend, but any authentic brand works. Fresh ginger and star anise are your flavor anchors, so don't skimp—look for plump, aromatic ginger roots and whole star anise pods. Pork tenderloin should be center-cut for even cooking, and baby potatoes (halved) are key for that perfect crispy-tender texture. Trader Joe's carries pre-cut baby potatoes if you're short on time, but fresh is ideal. The soy sauce makes all the difference—Kikkoman light soy has the perfect balance of salt and umami for this dish.

No five-spice powder? Mix 1 tsp each of cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns—it's a game-changer. Running low on sesame oil? Toasted peanut oil works in a pinch, though the flavor will differ slightly. Substituting fresh ginger? Dried ginger at half the amount gets you close, but fresh is ideal. The honey can be swapped for maple syrup if you prefer, though it'll add a subtle sweetness. For the cilantro, if you're sensitive to its flavor, fresh parsley works beautifully—just double the amount.

Marinate the pork for at least 2 hours—overnight is even better if you can plan ahead. The potatoes can be prepped a day in advance and stored in the fridge, tossed with a little oil to prevent browning. This dish reheats beautifully—350°F for 10 minutes restores all the crispy textures. Leftovers keep for 4-5 days in the fridge, though they're rarely around that long. For a crowd, double the recipe—it scales perfectly while maintaining that restaurant-quality balance of textures.

Step-by-step instructions for five-spice roasted pork and potatoes

Here's how to create a perfect balance of tender pork and crispy potatoes with aromatic five-spice and sweet-savory glaze.

Pat the 1.5 lb pork tenderloin dry with paper towels—this ensures maximum crispiness. In a small bowl, whisk together 0.25 cup light soy sauce, 1 tbsp honey, 2 tbsp finely grated fresh ginger, 6 minced garlic cloves, 1.5 tbsp five-spice powder, 1.5 tsp salt, and 0.5 tsp black pepper. Pour this marinade over the pork and massage it into every surface, getting into the crevices.

Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor). The five-spice powder will infuse the meat with its signature warmth—think cinnamon, star anise, and clove notes—while the honey begins caramelizing on the surface. This prep is crucial; don't skip it. The pork should be at room temperature when you're ready to cook.

While the pork marinates, place the 2 lbs baby potatoes in a large pot and cover with cold water by about 1 inch. Add 2 whole crushed star anise and bring to a boil over high heat. Once boiling, reduce to a simmer and cook for 8-10 minutes until the potatoes are just fork-tender but still hold their shape when pierced.

Drain the potatoes immediately and return them to the pot. Toss them with 2 tbsp vegetable oil and 1 tbsp toasted sesame oil to coat evenly. Sprinkle with 1 tsp salt and 0.25 tsp black pepper, then spread them on a rimmed baking sheet in a single layer. The oil will help create that coveted crispy exterior while keeping the insides tender.

Preheat your oven to 425°F while the potatoes parboil. Once the oven is ready, place the baking sheet with potatoes on the middle rack. Roast for 25-30 minutes, stirring once halfway through, until the edges are deep golden brown and crispy. You'll smell that nutty, toasted aroma—the sign of perfectly roasted potatoes.

During the last 5 minutes of roasting, sprinkle the potatoes with 1 tbsp honey and toss gently to distribute. This final touch creates a beautiful caramelized crust that balances the savory flavors. Remove the potatoes from the oven and set aside—they'll stay warm while you cook the pork.

Heat 1 tbsp vegetable oil in a large oven-safe skillet over medium-high heat. Once shimmering, add the marinated pork tenderloin and sear on all sides for 2-3 minutes per side until deep golden brown. The pork should release easily from the pan—if it sticks, let it cook a bit longer before attempting to flip.

Transfer the skillet to the preheated 425°F oven and roast the pork for 15-20 minutes (depending on thickness) until the internal temperature reaches 145°F for medium-rare or 155°F for medium. The pork should be juicy and tender, with a caramelized glaze from the marinade. Let it rest for 5 minutes before slicing—this ensures it stays moist when served.

Slice the pork into ½-inch thick medallions and arrange them over the roasted potatoes. Drizzle any pan juices from the skillet over the top for extra flavor. Garnish with 0.25 cup chopped fresh cilantro and 0.25 cup sliced green onions for a vibrant, herby finish that cuts through the richness.

Serve immediately while the pork is still warm and the potatoes are crispy. The contrast of tender pork, crispy potatoes, and aromatic five-spice glaze makes this dish unforgettable. Pair with steamed greens or a simple cucumber salad to complete the meal.

Make-ahead tips for this recipe

Marinade Prep Ahead

Make the five-spice marinade up to 3 days in advance and store it in an airtight container in the fridge. I often prepare mine the night before—just whisk together the soy sauce, honey, ginger, garlic, five-spice powder, salt, and pepper and let it sit overnight.

The flavors meld beautifully, and you'll notice the star anise aroma intensifies over time. This is especially helpful if you're short on time during the week. 💡

Potato Prep Shortcut

Halve and parboil the baby potatoes the day before roasting, then store them in the fridge in a sealed container with a paper towel to absorb excess moisture. When ready to cook, simply toss them with oil and seasonings and roast as directed.

This step saves you 20 minutes of active prep time on the actual cooking day. I've done this dozens of times with my farm-fresh potatoes—it works like a charm. ❄️

Pork Marinating Timeline

For maximum flavor, marinate the pork for at least 4 hours or overnight. I've found that 12-24 hours in the fridge produces the most tender, flavorful pork with a perfect balance of sweet and savory notes.

If you're planning ahead, place the pork in a resealable plastic bag with the marinade, squeeze out excess air, and refrigerate. This keeps everything contained and makes it easy to toss in the oven when ready. 🥩

Complete Make-Ahead Roast

Want to do everything ahead of time? Roast both the pork and potatoes completely the day before, then refrigerate them separately. Reheat the pork in a 350°F oven for 10-15 minutes until it reaches 145°F internal temperature.

For the potatoes, spread them on a baking sheet and reheat at 400°F for 10 minutes to restore crispiness. The flavors actually improve after resting overnight—this is my go-to strategy for busy weeknights. 💪

Freezer-Friendly Pork

Marinated pork can be frozen for up to 2 months in a freezer-safe bag. Thaw it overnight in the fridge before cooking. I've tested this with my heritage pork and found the texture remains excellent when properly reheated.

Just add 5-10 minutes to your roasting time when coming from frozen to ensure even cooking. The five-spice marinade holds up beautifully in the freezer. ❄️

Garnish Prep

Chop the cilantro and green onions ahead of time and store them in a small airtight container in the fridge. They'll keep fresh for 3-4 days this way.

I often prep these garnishes when I make my weekly meal plan—they add a bright pop of color and freshness to any dish. Just sprinkle them on right before serving to maintain their vibrant appearance. 🌿

Frequently asked questions