Chinese-Style Pork with Caramelised Apple
Ingredients:
1 apple
1 tsp Chinese five-spice
25g honey (use half)
1 leek
2 free-range pork loins
300g sweet potato
180g tenderstem broccoli
1 handful of fresh thyme
Method:
Preheat the oven to 200C / fan 180C / gas mark 6. Boil a kettle. Peel the potato and chop into 1cm cubes. Slice the leek into 1cm-wide pieces, discarding the root. Trim the ends of the broccoli, then slice in half lengthways. Slice the apple in half, discarding the core; cut each half into 6 slices. Remove the thyme leaves from the stalks.
Place the broccoli and leeks onto a baking tray with 1 tsp oil. Roast in the oven for 15 mins.
Place the potato in a saucepan, cover with boiling water and add a pinch of sea salt. Simmer for 10 mins, then drain; season and mash. Mix in the thyme leaves.
Meanwhile, season both sides of the pork with sea salt, black pepper and half the five-spice. Heat a frying pan with 1 tsp oil on a medium-high heat and fry the pork for 4-5 mins on each side, until cooked through. Leave to rest for 5 mins.
To the pan used for the pork, add the apple, honey, remaining five-spice and 50ml boiling water. Simmer for 5 mins, until 1-2 tbsp liquid is left (be careful not to let the sauce burn).
Serve the potato topped with the pork and apple sauce. Serve with the roasted leeks and broccoli.