Spiced roast loin of pork with soy pumpkin and greens


2kg (4lb) boneless pork loin, rolled, skin scored

1 tsp Chinese five spice

1 tsp Szechuan peppercorns, crushed

1 small butternut squash, seeded and cut into chunks

1-2 red chillies, seeded and finely sliced lengthways

2 tbsp olive oil

200g (7oz) seasonal greens, shredded

1 1/2 tbsp soy sauce

150ml (5fl oz) chicken stock

long grain and wild rice, to serve (optional)

Show off your roasting skills with this Asian-inspired roast pork recipe, complete with deliciously crisp crackling and vibrant seasonal veggies. For even better crackling, once you have patted the pork dry, leave it uncovered in the fridge for 2 hours before coating it with the spice mix. You can also opt to stir some cooked edamame beans or petit pois through the wild rice for an extra touch.

Preheat the oven to gas 7, 220°C, fan 200°C. Pat the pork dry with kitchen paper. In a small bowl, combine the five spice, Szechuan pepper and 1 tbsp sea salt. Rub the mixture all over the pork, then transfer to a roasting tin and roast for 30 minutes.

Remove the pork and add the squash and chillies to the tin. Drizzle the oil over the veg, then season well and toss to coat. Reduce the oven temperature to gas 4, 180°C, fan 160°C. Return the tin to the oven for a further hour, until the pork is cooked through and the skin is crispy. If the crackling needs to crisp up, increase the oven temperature to its highest setting for the final 10-15 minutes of cooking time.

Transfer the pork to a warm plate to rest. Meanwhile, fold the greens into the squash mixture and drizzle over the soy sauce. Put the roasting tin on the hob over a medium heat and add the stock, a little at a time, stirring until the greens have wilted.

Carve the pork into thick slices and serve with the veg and rice, if you like.

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