the life and times of J T Frey

Chinese Five Spice

One week I got it in my head that I wanted to make baked pork buns. The delicious pork in the filling, char siu, was a recipe from Joshua Weissman. Sadly, the grocery store aisles had no Chinese five spice that the marinade requires. So I went hunting for a homemade recipe for the powder. This is the scaled-back, simple version I arrived at after viewing several variants that made gigantic amounts of the fragrant blend.

About 1 tbsp

  • 2 g star anise pod (1 large pod)
  • 2 g fennel seed
  • 1 g black peppercorns
  • 0.5 g whole clove (about 6)
  • 2 g cinnamon (I had ground on hand)
  1. Toast the whole spices in a dry pan until fragrant.
  2. Transfer whole and ground spices to a grinder, grind to a fine powder.
  3. Tightly-seal in a jar any of the powder you don't immediately use.

Written by Jeff Frey on Sunday July 10, 2022
Permalink -