Ingredients
- 800 grams pork loin (butterfly with chinese five spice - already marinated/seasoned for you)
- 2 tablespoons olive oil
- Steamed rice to serve
- Lemon wedges to serve
- Fresh coriander sprigs to serve
- FOR ASIAN BEAN SALAD
- 200 grams green beans (trimmed and diagonally halved)
- 1/2 cup salad dressing (oriental fried noodle salad dressing)
- 1 tablespoon lemon juice
- 1 teaspoon fish sauce
- 1 lettuce (baby cos lettuce, sliced, 375g)
- 1 cup coriander, fresh leaves
- 1/4 cup shallots, crispy fried
- 1 tablespoon sesame seeds (toasted)
How to Make
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Step 1: Line a medium roasting pan with baking paper and add the pork and drizzle with oil.
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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.
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Step 3: Remove and transfer pork to a plate and rest, loosely covered with foil, for 15 minutes.
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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.
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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.
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Step 6: Serve sliced pork over rice with lemon wedges, coriander and salad and spoon over any resting juices.
We hope you enjoy this recipe!
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