Five-spice potato wedges with stir-fried pork recipe

Ingredients

• 750 g (26.5oz) Maris Piper potatoes
• cut into wedges
• 1 tbsp olive oil
• 1 tbsp Chinese five spice powder
• 450 g (15.9oz) pork tenderloin
• cut into thin strips
• 1 large onion
• peeled and finely sliced
• 1 cm piece ginger
• peeled and grated
• 1 red pepper
• deseeded and thinly sliced
• 1 green pepper
• deseeded and thinly sliced
• 0.5 medium ripe pinapple
• peeled and cut into small chunks (or a 400g tin of pineapple chunks in juice
• drained)
• 1 tbsp reduced salt soy sauce
• 1 tsp rice or white wine vinegar
• 1 handful chopped coriander

Instructions

1. Preheat the oven to 200C/fan 180C/gas mark 6.
2. Put the potato wedges in a roasting tray and toss with 1 tbsp of the olive oil and Chinese five spice.
3. Place in the oven and cook for 30 minutes, turning occasionally.
4. When the potatoes have about 5 minutes left of cooking time, heat a large wok over a high heat.
5. Add the remaining 1 tbsp oil and then quickly stir-fry the pork for 2-3 minutes until golden and cooked through.
6. Remove with a slotted spoon and put into a bowl.
7. Add the ginger, onion and peppers to the pan and stir fry for 2-3 minutes until tender, then add the pineapple and cooked pork.
8. Toss around in the pan and finally add the soy sauce, rice vinegar and coriander.
9. By now the potatoes should be nice and crispy and ready to serve with the stir-fried pork.