Glazed Asian roast pork with beans and mustard potatoes

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Crush 1 star anise, allspice, chilli flakes and 1 level tsp. salt very finely in a mortar*. Wash the meat, dab dry and rub all around with the seasoning mixture.

2. 2

   Place on a fat pan (deep baking tray; 32 x 38 cm). Peel and halve the onions and spread around the meat. Fry in a hot oven for 2-2 1⁄4 hours.

3. 3

   Wash the potatoes thoroughly. Peel garlic, chop 2 cloves very finely. Mix 4 tablespoons of oil, grainy mustard, chopped garlic and 1 1⁄2 tsp. salt. Mix well with the potatoes. After 1 hour frying time add potatoes to the meat on the tray.

4. 4

   Gradually add about 350 ml of water.

5. 5

   Clean and wash the beans and cook them in boiling salted water for 8-10 minutes. Drain, rinse with cold water and let drain. Wash the lemon hot, dry it and peel it in thin strips with a pestle ripper.

6. 6

   Squeeze the lemon. Cut 2 cloves of garlic into thin slices. Wash oregano, shake dry and pluck off the leaves.

7. 7

   For the glaze, mix honey, medium hot mustard and soy sauce. About 30 minutes before the end of the roasting time, brush the meat with it and cover the roast with the rest of the star anise.

8. 8

   Heat butter and 2 tablespoons of oil in a large frying pan. Briefly sauté the almonds and slices of garlic in it. Add lemon zest and juice and bring to the boil. Season with salt, pepper and 1 tsp. sugar. Add the beans and heat them up.

9. 9

   Fold in the oregano flakes.

10. 10

    Take the meat out of the oven and cut it open. Serve with onions and potatoes. Drizzle roast stock over it. Add the beans.

Nutrition Facts

KCAL
930 kcal

CARBS
54 g

FATS
51 g

PROTEINS
58 g