Glazed Pork Neck & Chilli-lime Potatoes

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

with fresh coriander & Danish-style feta

4.9

70 reviews

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
Photo of Glazed Pork Neck & Chilli-lime Potatoes

  1. 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).

  2. 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.

  3. 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.

  4. SOME FRESHNESS

    In a bowl, combine the shredded leaves, the drained feta, a drizzle of olive oil, and seasoning.

  5. 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!

Download the Recipe

  1. 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).

  2. 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.

  3. 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.

  4. SOME FRESHNESS

    In a bowl, combine the shredded leaves, the drained feta, a drizzle of olive oil, and seasoning.

  5. 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!

Download the Recipe

  1. 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).

  2. 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.

  3. 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.

  4. SOME FRESHNESS

    In a bowl, combine the shredded leaves, the drained feta, a drizzle of olive oil, and seasoning.

  5. 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!

Download the Recipe

  1. 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).

  2. 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.

  3. 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.

  4. SOME FRESHNESS

    In a bowl, combine the shredded leaves, the drained feta, a drizzle of olive oil, and seasoning.

  5. 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!

Download the Recipe

Frequently Asked Questions

What is the preparation time for Glazed Pork Neck & Chilli-lime Potatoes?

The preparation time for Glazed Pork Neck & Chilli-lime Potatoes with fresh coriander & Danish-style feta is between 25 and 45 minutes.

What is the total time required to make Glazed Pork Neck & Chilli-lime Potatoes with fresh coriander & Danish-style feta?

The total time required to make Glazed Pork Neck & Chilli-lime Potatoes with fresh coriander & Danish-style feta is between 40 and 60 minutes.

How many servings does Glazed Pork Neck & Chilli-lime Potatoes provide?

4 servings

What are the main ingredients in Glazed Pork Neck & Chilli-lime Potatoes?

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

What is the nutritional information of Glazed Pork Neck & Chilli-lime Potatoes?

Calories: 1305, Carbs: 85 grams, Fat: grams, Protein: 25.3 grams, Sugar: 34.6 grams, Salt: 955 grams

How do I prepare Glazed Pork Neck & Chilli-lime Potatoes?

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! SOME FRESHNESS: In a bowl, combine the shredded leaves, the drained feta, a drizzle of olive oil, and seasoning. 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. 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. 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).

What should be prepared from my kitchen to make Glazed Pork Neck & Chilli-lime Potatoes?

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

How many calories does Glazed Pork Neck & Chilli-lime Potatoes have?

1305 calories

How much fat content does Glazed Pork Neck & Chilli-lime Potatoes have?

grams

Woolies Products in this dish

Photo of Fresh Coriander 80 g

Fresh Coriander 80 G

Add to Woolies Cart
Photo of Fresh Coriander 30 g

Fresh Coriander 30 G

Add to Woolies Cart
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