You will think it’s Chinese New Year when you taste this celebration of flavour, Chef. Roasted Chinese 5-spiced baby potatoes are tossed in a homemade lime, chilli & coriander dressing and served with juicy BBQ pork slices. A fresh and creamy feta & greens salad with a garnish of crispy onions completes the dish.
Glazed Pork Neck & Chilli-lime Potatoes
Glazed Pork Neck & Chilli-lime Potatoes
with fresh coriander & Danish-style feta
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Potatoes
- BBQ Sauce
- Chinese 5-Spice
- Crispy Onion Bits
- Danish-style Feta
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Lime Juice
- Pork Neck Steak
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
POTATOES
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil, the Chinese 5-spice, and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
MAKE THE DRESSING
In a salad bowl, combine the lime juice, the chopped chilli (to taste), the chopped coriander, the grated garlic (to taste), and a drizzle of olive oil.
PORK NECK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final 1-2 minutes, baste with the BBQ sauce. Remove from the pan with all the pan juices, and rest for 5 minutes before slicing and seasoning.
SOME FRESHNESS
In a bowl, combine the shredded leaves, the drained feta, a drizzle of olive oil, and seasoning.
DINNER IS READY
Add the roasted potatoes to the dressing and toss to combine. Plate up the limey potatoes, side with the pork slices, and drizzle over the pan juices. Serve alongside the fresh salad and sprinkle over the crispy onions. Well done, Chef!
Baby Potatoes - 250g
Chinese 5-spice - 5ml
Lime Juice - 15ml
Fresh Chilli - 1
Fresh Coriander - 3g
Garlic Clove - 1
Pork Neck Steak - 160g
BBQ Sauce - 50ml
Salad Leaves - 20g
Danish-style Feta - 20g
Crispy Onion Bits - 15ml
POTATOES
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil, the Chinese 5-spice, and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
MAKE THE DRESSING
In a salad bowl, combine the lime juice, the chopped chilli (to taste), the chopped coriander, the grated garlic (to taste), and a drizzle of olive oil.
PORK NECK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final 1-2 minutes, baste with the BBQ sauce. Remove from the pan with all the pan juices, and rest for 5 minutes before slicing and seasoning.
SOME FRESHNESS
In a bowl, combine the shredded leaves, the drained feta, a drizzle of olive oil, and seasoning.
DINNER IS READY
Add the roasted potatoes to the dressing and toss to combine. Plate up the limey potatoes, side with the pork slices, and drizzle over the pan juices. Serve alongside the fresh salad and sprinkle over the crispy onions. Well done, Chef!
Baby Potatoes - 500g
Chinese 5-spice - 10ml
Lime Juice - 30ml
Fresh Chilli - 1
Fresh Coriander - 5g
Garlic Clove - 1
Pork Neck Steak - 320g
BBQ Sauce - 100ml
Salad Leaves - 40g
Danish-style Feta - 40g
Crispy Onion Bits - 30ml
POTATOES
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil, the Chinese 5-spice, and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
MAKE THE DRESSING
In a salad bowl, combine the lime juice, the chopped chilli (to taste), the chopped coriander, the grated garlic (to taste), and a drizzle of olive oil.
PORK NECK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final 1-2 minutes, baste with the BBQ sauce. Remove from the pan with all the pan juices, and rest for 5 minutes before slicing and seasoning.
SOME FRESHNESS
In a bowl, combine the shredded leaves, the drained feta, a drizzle of olive oil, and seasoning.
DINNER IS READY
Add the roasted potatoes to the dressing and toss to combine. Plate up the limey potatoes, side with the pork slices, and drizzle over the pan juices. Serve alongside the fresh salad and sprinkle over the crispy onions. Well done, Chef!
Baby Potatoes - 750g
Chinese 5-spice - 15ml
Lime Juice - 45ml
Fresh Chillies - 2
Fresh Coriander - 8g
Garlic Cloves - 2
Pork Neck Steak - 480g
BBQ Sauce - 150ml
Salad Leaves - 60g
Danish-style Feta - 60g
Crispy Onion Bits - 45ml
POTATOES
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil, the Chinese 5-spice, and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
MAKE THE DRESSING
In a salad bowl, combine the lime juice, the chopped chilli (to taste), the chopped coriander, the grated garlic (to taste), and a drizzle of olive oil.
PORK NECK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final 1-2 minutes, baste with the BBQ sauce. Remove from the pan with all the pan juices, and rest for 5 minutes before slicing and seasoning.
SOME FRESHNESS
In a bowl, combine the shredded leaves, the drained feta, a drizzle of olive oil, and seasoning.
DINNER IS READY
Add the roasted potatoes to the dressing and toss to combine. Plate up the limey potatoes, side with the pork slices, and drizzle over the pan juices. Serve alongside the fresh salad and sprinkle over the crispy onions. Well done, Chef!
Baby Potatoes - 1kg
Chinese 5-spice - 20ml
Lime Juice - 60ml
Fresh Chillies - 2
Fresh Coriander - 10g
Garlic Cloves - 2
Pork Neck Steak - 640g
BBQ Sauce - 200ml
Salad Leaves - 80g
Danish-style Feta - 80ml
Crispy Onion Bits - 60ml
Woolies Products in this dish
