Chinese Five Spice Roast Pork With Salad
Recipe: #31735
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."
Original recipe yields 4 servings
Ingredients
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 by Step Method
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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