Spicy Pork and Roast Potatoes
Slow-roasted prime joint with a savoury herb crust, served with golden dripping roast potatoes, Yorkshire puddings, and rich pan gravy.
Ingredients
- • 600 g baby potatoes (cut in half lengthways)
- • 1/2 tsp paprika
- • 1/4 tsp chilli flakes
- • 500 g lean diced pork
- • 2 cloves garlic (crushed)
- • 2 tsp cider vinegar
- • 1 tbsp soy sauce
- • 1 tsp chilli powder
- • 1 tsp reduced fat peanut butter powder
- • 1 tbsp light sweet chilli sauce
- • 1 tsp toasted sesame oil
- • 250 g broccoli (cut into florets)
- • low calorie cooking spray
- • 1 tsp sesame seeds (to garnish)
Preparation Steps
Pre-heat the oven to 170ºC. Spray a large hob and oven proof casserole dish with low calorie cooking spray and heat on the hob.
Place the halved baby potatoes into the pan, cut side down, and fry in the low calorie cooking spray until they start to colour. This should take around 5 minutes.
Once starting to go golden, flip over and sprinkle on the paprika and chilli flakes. Leave to cook for another couple of minutes.
While the potatoes are browning, add the rest of the ingredients to a bowl, reserving the broccoli and sesame seeds and mix well.
Once the potatoes have been browned, turn the heat off and add the pork and sauce in between the potatoes. Scatter over the broccoli and place into the oven for 30-35 minutes until the potatoes are cooked through.
Serve with a sprinkling of sesame seeds!