Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 2 tbs maple syrup

  3. 2 tbs soy sauce

  4. 1 tbs finely grated fresh ginger

  5. 2 garlic cloves, crushed

  6. 1 tsp Chinese five spice

  7. 1/2 tsp ground Sichuan pepper

  8. 4 (200g each) pork loin cutlets

  9. 600g chat (small coliban) potatoes, thinly sliced

  10. 1 tbs olive oil

  11. 1 tsp sea salt flakes

  12. Baby Asian greens, to serve

Instructions Jump to Ingredients ↑

  1. Combine the maple syrup, soy sauce, ginger, garlic, five spice and Sichuan pepper in a large glass bowl. Add pork and turn to coat. Cover and place in fridge for 3 hours to develop flavours.

  2. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place potato on tray and drizzle with oil. Season with sea salt. Bake, turning once, for 30 minutes or until brown.

  3. Preheat a barbecue or chargrill on medium. Drain pork and cook for 3 minutes each side. Transfer to a plate and cover with foil to keep warm. Set aside for 5 minutes to rest.

  4. Divide the potato and pork among serving plates. Serve with baby Asian greens.


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