Roast Potatoes with Roast Pork and Asian Slaw Recipe

Roasties with a Quick Roast Pork and Asian Slaw Recipe
Prep in Prep in:
10 mins
Cook in Cook in:
30 mins
Serves Serves:
2
Per Serving %RI
Energy (Kcal) 563 28%
Energy (KJ) 2356
Fat 27.9g 39%
Saturated Fat 16.2g 81%
Total Sugars 11g 12%
Salt 1.7g 28%

Method

Preheat the oven to 220°C, 200°C fan oven, Gas Mark 7. Put a tray into the oven to heat up for 5 minutes.

Put 2 tablespoons coconut oil into the tray and put the tray back into the oven for a few minutes to melt. Add the potatoes, and season with salt, ½ teaspoon five spice powder and a little ground white pepper. Toss well, roast for 15 minutes then toss again.

Rub a little coconut oil over the pork and then rub with the remaining five spice powder and the sesame seeds. Skewer a piece of lime with a cocktail stick and push into one half of the pork, then do the same with the other piece. Roast in the oven next to the potatoes for 20 minutes.

Put all the ingredients for the slaw into a large bowl. Stir in the sesame oil, soy sauce and vinegar, add with lime juice and season.

Carve the pork into slices. Divide the potatoes between the plates, spoon on the slaw, then arrange the pork on top with the lime.

Ingredients

350g baby, salad or new potatoes, such as Maris Peer

2 tablespoons coconut oil

1 teaspoon Chinese five spice

Ground white pepper

300g pork tenderloin

1 teaspoon sesame seeds

2 slices of lime, plus extra lime juice to season

 

For the Asian slaw:

½ small red cabbage, finely sliced

¼ small red onion, peeled and finely sliced

6 radishes, finely sliced

50g sugar snap peas, finely sliced

½ small white cabbage, finely sliced

1 carrot, peeled and shredded

2 teaspoons sesame oil

2 teaspoons soy sauce

1 teaspoon rice wine or white wine vinegar

350g baby, salad or new potatoes, such as Maris Peer 2 tablespoons coconut oil 1 teaspoon Chinese five spice Ground white pepper 300g pork tenderloin 1 teaspoon sesame seeds 2 slices of lime, plus extra lime juice to season   For the Asian slaw: ½ small red cabbage, finely sliced ¼ small red onion, peeled and finely sliced 6 radishes, finely sliced 50g sugar snap peas, finely sliced ½ small white cabbage, finely sliced 1 carrot, peeled and shredded 2 teaspoons sesame oil 2 teaspoons soy sauce 1 teaspoon rice wine or white wine vinegar

You may also like

Alex Mackay's roast King Edwards with lamb cutlets, smoked paprika, peppers, onions & olives recipe

Alex Mackay's Roast King Edwards with Lamb Cutlets, Smoked Paprika, Peppers, Onions & Olives

"The first time I discovered smoked paprika was on roast potatoes served as tapas with smoked paprika mayonnaise. Before then, I'd assumed chorizo was spiced with plain paprika and then the whole sausage was smoked. It was a revelation and I've had a long lasting smoked paprika period since then. I serve the potatoes and pepper mixture with lamb as a little celebration of Spring."

  • Prep in: 10 mins
  • Cook in: 30 mins
Autumnal Potato and Pumpkin Soup

Autumnal Potato and Pumpkin Soup Recipe

Autumnal Potato and Pumpkin Soup

This soup is a real winter warmer. Perfect for batch cooking and enjoying as a light but satisfying lunch.

  • Prep in: 15 mins
  • Cook in: 25 mins
Smoked Haddock with Chive Mayonnaise Mash Recipe

Smoked Haddock with Potato & Chive Mash Recipe

Quick, simple and comforting, this recipe is so easy to make and curl up on the sofa with a good film.  If you have a particular favourite, switch the chives out for your preferred herb or spice.

  • Prep in: 10 mins
  • Cook in: 20 mins
ADHB logo

This campaign was originally produced in the framework of a programme co-financed by the European Union