Five-Spice Glaze
A savory tamari glaze simmered with fresh ginger, garlic, rice vinegar, and a warm five-spice blend of star anise, fennel, cinnamon, cloves, and Sichuan pepper.
Why you'll love Five-Spice Glaze
This is the glaze that finishes the Crispy Pork Belly Bites, written out so it can go on duck, chicken, and pork chops too. Five-spice is the warm backbone of Chinese roast meats, and this version is ground at home from whole star anise and fennel seeds with cinnamon, cloves, and Sichuan peppercorns, so you know every spice in it. Star anise and fennel share the same sweet, licorice-like aroma compound, anethole, which is why they taste so seamless together.
A short simmer makes it a glaze. Two to three minutes over medium heat cooks the raw edge off the garlic and ginger, draws the spices' aroma into the hot liquid, and reduces the tamari and vinegar just enough to cling. It goes onto food the moment it comes out of the oven, while the surface is hot and crisp, so it coats in a thin layer and the crust stays crisp.
Tamari brings depth and salt, rice vinegar brightens it, and the spices bring warmth, so the glaze tastes rounded and almost sweet from the cinnamon and star anise alone.
Quick overview: This Five-Spice Glaze takes 5 min of hands-on time and about 8 min in all and makes 6 servings, each about 2 teaspoons (makes about 1/4 cup, enough for 2 lb pork belly). You'll need a saucepan and a mortar and pestle.
Ingredients
- 1 whole star anise
- 1/2 tsp fennel seeds
- 1/4 tsp ground cinnamon
- a small pinch of ground cloves
- 1/4 tsp Sichuan peppercorns Label: Sichuan peppercorns, and nothing else
- 2 tbsp tamari Label: water, soybeans, and salt
- 1 tbsp unseasoned rice vinegar Label: rice vinegar and water, unseasoned (seasoned rice vinegar has sugar)
- 1 tbsp finely grated fresh ginger
- 2 cloves garlic, finely grated
Instructions
- Grind the spices: Grind the star anise, fennel seeds, and Sichuan peppercorns in a spice grinder or mortar until fine, then stir in the cinnamon and cloves. Star anise is hard and woody, so keep going until no pieces remain; a shard of it in a bite tastes harsh.
- Simmer: Combine the tamari, rice vinegar, ginger, garlic, and ground spices in a small saucepan and bring to a simmer over medium heat. Simmer for 2 to 3 minutes, stirring, until slightly reduced and glossy. The heat softens the raw bite of the garlic and ginger and pulls the spices' aroma into the liquid.
- Stop when it coats a spoon: Take the pan off the heat as soon as the glaze clings to the back of a spoon. There is so little liquid in the pan that it reduces fast, and past that point it turns too salty and sticks.
- Glaze hot food: Toss the glaze with food straight out of the oven or pan, while the surface is hot and crisp. Hot food takes a thin, even coat that sets in a minute, which keeps a crisp crust crisp.
- For the pork belly bites: In the Crispy Pork Belly Bites, the spices here are the half of the five-spice that goes into the glaze. Grind the full blend in that recipe, use half on the pork before roasting and half in this glaze, then toss the hot, crisped cubes in the whole batch and finish with scallions and sesame.
Storage and leftovers
Refrigerate the cooled glaze in a covered jar for up to 5 days. Warm it gently in a small saucepan before using, since it thickens as it chills.
Ground spices fade fastest, so grind the star anise and fennel close to when you cook and keep the whole spices in a sealed jar away from heat and light.
Variations
- Chili: Add a pinch of red pepper flakes with the spices for heat.
- Coconut aminos: Use coconut aminos in place of the tamari for a sweeter, milder glaze. It is less salty, so taste the finished dish before adding salt.
- Orange: Stir in 1/2 teaspoon finely grated orange zest after simmering for a brighter, citrusy finish that suits duck.
- For duck or chicken: Brush it over seared duck breast or roasted chicken thighs as they come off the heat.
Notes and tips
- Use whole star anise: Grinding whole pods gives a fresher, rounder aroma than pre-ground star anise, which fades quickly in the jar.
- Grate the aromatics fine: Finely grated ginger and garlic dissolve into the glaze in a 3-minute simmer. Chopped pieces stay raw-tasting and sit on top of the food.
- Read the tamari label: Some tamari adds alcohol or sweetener, so check before you buy.
- Glaze at the end: A glaze added before the crisping stage steams the surface and softens it. Tossed on at the end, it coats and the edges stay crisp.
Nutrition and mindful eating
- Tamari is a fermented soy seasoning used by the tablespoon, which is how RESET360 uses soy, and it brings the depth and salt to the glaze.
- Star anise, fennel, cinnamon, cloves, and Sichuan peppercorns carry the warm aroma, so the glaze tastes rich and rounded from the spices alone.
- Ginger and garlic, simmered briefly, add a warm bite that cuts through rich cuts like pork belly and duck.
- Rice vinegar brightens the glaze, and that acidity is what makes a rich bite taste lively.
- As you eat, notice how the warm spice and tamari change a rich, crisp bite, and pay attention to how few pieces it takes to feel satisfied when the flavor is this full.
Frequently asked questions
Have a question about this Five-Spice Glaze? Start here, with the questions people ask most.
Is the glaze sweet?
It is savory and warm. Cinnamon, star anise, and ginger give it a rounded, almost sweet aroma, and tamari gives it depth.
Can I use five-spice powder from a jar?
Yes. Use about 1 1/4 teaspoons in place of the five spices here. A homemade jar of five-spice matches this glaze. Store-bought blends sometimes add salt, so read the label and taste before seasoning the dish.
Why simmer it?
The simmer cooks the raw edge off the garlic and ginger, blooms the ground spices, and reduces the liquid just enough to cling to hot food.
What else does it go on?
Seared duck breast, roasted chicken thighs or wings, pork chops, and roasted eggplant or bok choy. Glaze them hot, right off the heat.
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