Five-spice potato wedges with stir-fried pork recipe
- 750 g (26.5oz) Maris Piper potatoes, cut into wedges
- 1 tbsp olive oil
- 1 tbsp Chinese five spice powder
- 450 g (15.9oz) pork tenderloin, cut into thin strips
- 1 large onion, peeled and finely sliced
- 1 cm piece ginger, peeled and grated
- 1 red pepper, deseeded and thinly sliced
- 1 green pepper, deseeded and thinly sliced
- 0.5 medium ripe pinapple, peeled and cut into small chunks (or a 400g tin of pineapple chunks in juice, drained)
- 1 tbsp reduced salt soy sauce
- 1 tsp rice or white wine vinegar
- 1 handful chopped coriander
- Preheat the oven to 200C/fan 180C/gas mark 6.
- Put the potato wedges in a roasting tray and toss with 1 tbsp of the olive oil and Chinese five spice.
- Place in the oven and cook for 30 minutes, turning occasionally.
- When the potatoes have about 5 minutes left of cooking time, heat a large wok over a high heat.
- Add the remaining 1 tbsp oil and then quickly stir-fry the pork for 2-3 minutes until golden and cooked through.
- Remove with a slotted spoon and put into a bowl.
- Add the ginger, onion and peppers to the pan and stir fry for 2-3 minutes until tender, then add the pineapple and cooked pork.
- Toss around in the pan and finally add the soy sauce, rice vinegar and coriander.
- By now the potatoes should be nice and crispy and ready to serve with the stir-fried pork.
potatoes, olive oil, spice powder, pork tenderloin, onion, ginger, red pepper, green pepper, pinapple, salt, rice, handful
Taken from www.lovefood.com/guide/recipes/44202/fivespice-potato-wedges-with-stirfried-pork-recipe (may not work)