Wednesday, November 21, 2007

Spicy pork, butter beans, potatoes and baby carrots

Got a nice slab of pork from the butcher the other day. I rubbed it with a mixture of five-spice, star anise, chili powder, olive oil, honey, apple jam and orange juice and let it sit overnight in the fridge. It took about 2 and a half hours at a low heat (190C) to cook through, but still remaining tender and soft. With it, I sliced up some potatoes and baked them on a sheet in the oven for about 40 minutes, and also steamed some fresh baby carrots and butter beans (both from the Rocklea Markets).

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