The lean roast

Chi­nese five-spice pork with pars­ley and bar­berry salsa

The Guardian - Feast - - Yotam Ottolenghi -

Prep Mar­i­nate Cook Serves 12 min 2 hr 25 min 4

1 tbsp Chi­nese five-spice

2 gar­lic cloves, peeled and crushed

1½ tsp pa­prika 5cm piece fresh gin­ger, peeled and finely grated

1½ tbsp maple syrup 60ml olive oil

Salt and black pep­per 1 pork fil­let (about 500-600g)

For the salsa

35g dried bar­ber­ries, soaked for a few min­utes in boil­ing wa­ter, then drained (or chopped dried cran­ber­ries)

45g pars­ley, picked and finely chopped 1½ tsp red-wine vine­gar

Finely grated zest of 1 large lemon, to get 1½ tsp

1½ tbsp olive oil 1 pinch caster su­gar Flaked sea salt and black pep­per If you can, mar­i­nate the pork overnight to re­ally get the flavours into the meat; if you’re pushed for time, though, two hours will do. This same treat­ment would also work very well on chicken thighs. If you can’t get hold of bar­ber­ries, use chopped dried cran­ber­ries in­stead. Serve with herby rice and veg­eta­bles on the side.

Put the first five in­gre­di­ents in a large bowl with three ta­ble­spoons of oil, a tea­spoon of salt and a good grind of black pep­per. Add the pork, rub the mari­nade into the meat, then cover and re­frig­er­ate for at least two hours and ide­ally overnight.

Heat the oven to 180C/350F/gas 4. Heat a ta­ble­spoon of oil in a large fry­ing pan on a high heat. Lift the pork from its mari­nade, then sear for about four min­utes, turn­ing of­ten, so it turns golden brown on all sides. Trans­fer the meat to a roast­ing tray, spoon over the mari­nade and roast for about 10-15 min­utes, de­pend­ing on how well done you like your pork. Re­move from the oven, cover with foil and leave to rest for five min­utes.

Put all the salsa in­gre­di­ents in a bowl with a third of a tea­spoon of salt and some pep­per, then stir to make a coarse salsa.

When you’re ready to eat, carve the pork into 1.5-2cm-thick slices and di­vide be­tween the plates. Spoon the cook­ing juices over the top, sprin­kle lightly with salt and serve with the salsa spooned along­side or over the meat.

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