Spicy Asian Infusion Rub for Pork Loin, Beef or Chicken

Asian Paper

Brilliant Patterns on Origami Paper

This herb rub quickie has a kick. It’s incredibly versatile and goes well on almost anything. I make it whenever I’m in the mood for a little internal heat. My man loves it. I’m sure yours will too!

1 tsp. Black Pepper
1 tsp. Chinese Five Spice Powder
1 tsp. Smoked Paprika
1 tsp. Salt
1/2 tsp. Red Chili Flakes (more if you’re a heat freak)
1 Tbsp. Olive Oil (plus some for sauté)

2 servings of Pork Loin or Lean Beef, OR 2 Chicken Breasts (skinless & boneless)
2 cups of cooked Rice, or Couscous

Mix spices together in a small bowl.  Set aside.
To prep your protein of choice, slice it as thinly as you can, across the grain.  Liberally, rub with the spice mix, and massage in 1 Tbsp. of oil. Refrigerate for a minimum of 30 minutes, a few hours will be even better.
Heat a splash of Olive Oil in a fry pan.  Toss in spice-rubbed meat and sauté until cooked through.
Serve over a rice or couscous for a main course. Serves 2.  Or, bung some into slices of bread for a tasty lunch!

Use chicken tenders and bake at 400F for 20 minutes or so.  Serve with a simple dipping sauce of either Greek yoghurt, sour cream, or mayonnaise (not miracle whip).   Dairy cuts the heat.
Rub onto a whole chicken or pork loin and roast (approx. 1 hour at 375F)  To test, insert knife, if the juices runs clear your meat is cooked.

Leave a Reply