Picture for Slow Cooked Oriental Pork with Sweet Potato and Butternut Squash

Slow Cooked Oriental Pork with Sweet Potato and Butternut Squash

Here at Jane Plan we think it's important to help to you to eat well, not only while you're on your diet plan, but after as well. This recipe is perfectly balanced to ensure you can get the most from what you eat.

This makes a perfect, nutritiously balanced Saturday night supper. Once all the preparation is done, you can relax while everything gently roasts in the oven.

Serves 6

562 Cals per serving

(It's a bit higher in calories than my usual recipes, because it's taken from the sinner dinner chapter in my book! Have a soup for lunch and light breakfast and you'll still be under 1200 calories a day)  


Ingredients
2 tbsp Chinese five-spice powder
3 tbsp olive oil
8 tbsp soy sauce
4 tbsp dry sherry
2 tbsp brown sugar
1kg boneless pork loin
1cm fresh root ginger, peeled and grated
1 tsp dried chilli flakes
2 large sweet potatoes, peeled and cut into chunks
3 large carrots, cut into chunks
½ - 1 medium butternut squash, peeled and cut into chunks
Sea salt


Start preparations in the morning. Put the five-spice powder in a bowl and add 1 tbsp of olive oil, the soy sauce, sherry and sugar, and the salt to taste. Mix well and then rub the mixture all over the pork. Put the pork in the fridge to marinate during the day.

When ready to cook, preheat the oven to 200°C/ Gas 6 and put the pork in a roasting tin. Roast for 1 hour.

Put the remaining olive oil in a large bowl and add the ginger and chilli flakes. Add the sweet potatoes, carrots and butternut squash, then toss to coat in the oil. When the meat has cooked for an hour, put the vegetables in another roasting tin at the top of the oven, above the pork. Roast the pork and vegetables for 45 minutes or until the pork is cooked through.

Remove pork from the oven, cover with foil and leave to rest for 15 minutes. Leave the vegetables to continue roasting, if needed until golden. Serve the vegetables with the pork.

Jane's Top Tip – you can serve this for Sunday lunch and marinate the pork the night before. Being a bit of a veggie lover I like to add some green vegetables – a simple serving of steamed spinach hits the spot!


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