Chinese Five Spice Roast Pork With Salad
April 06, 2019
Categories: Dinner, Beans, Pork, Vegetables, Asian, Easy/Beginner Cooking, Entertaining, Weeknight Meals, Oven Roast, Stove Top, No Eggs, Non-Dairy, Green Beans more
"From our Saturday newspaper The Weekend West. Times are estimated."
- 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 by Step Method
Line a medium roasting pan with baking paper and add the pork and drizzle with oil.
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.
Remove and transfer pork to a plate and rest, loosely covered with foil, for 15 minutes.
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.
Whisk dressing with juice and sauce in a large serving bowl. Add beans, lettuce and coriander. Toss well. Scatter over shallots and sesame seeds.
Serve sliced pork over rice with lemon wedges, coriander and salad and spoon over any resting juices.
Tips & Variations
No special items needed.