The lean roast
Chinese five-spice pork with parsley and barberry salsa
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.