Chinese Five Spice Roast Pork With Salad

4
Servings
20m
Prep Time
25m
Cook Time
45m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (405.2 g)
  • Calories 519.6
  • Total Fat - 28.9 g
  • Saturated Fat - 7.8 g
  • Cholesterol - 146.2 mg
  • Sodium - 248.7 mg
  • Total Carbohydrate - 7.5 g
  • Dietary Fiber - 3.2 g
  • Sugars - 3.9 g
  • Protein - 55.4 g
  • Calcium - 64.1 mg
  • Iron - 2.5 mg
  • Vitamin C - 8.3 mg
  • Thiamin - 1.3 mg

Step 1

Line a medium roasting pan with baking paper and add the pork and drizzle with oil.

Step 2

Cook in a very hot oven (220C) for 15 minutes and then reduce heat to moderate (180C) and cook for a further 10 minutes, or until cooked.

Step 3

Remove and transfer pork to a plate and rest, loosely covered with foil, for 15 minutes.

Step 4

Meanwhile, make salad, add beans to a large saucepan of boiling water and boil for about 1 minute, or until just tender and then drain and then rinse under cold water and then drain well.

Step 5

Whisk dressing with juice and sauce in a large serving bowl. Add beans, lettuce and coriander. Toss well. Scatter over shallots and sesame seeds.

Step 6

Serve sliced pork over rice with lemon wedges, coriander and salad and spoon over any resting juices.

Tips & Variations


No special items needed.

Tags : Dinner

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