Roast red pork with stir-fried greens recipe

18 ratings Rate
  • Serves 4
  • 15 mins to prepare and 35 mins to cook
  • 490 calories / serving
  • Healthy
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thai roast red pork HERO

Put the pork into a large plastic food bag or freezer bag and add the red food colouring, garlic, ginger, curry paste, soy sauce, sugar and sesame oil. Roll the mixture around to coat the pork, then seal the bag. Chill overnight, or for at least 8 hours.

Preheat the oven to Gas Mark 5, 190°C, fan170°C. Put the pork in a foil-lined roasting tin. Roast, uncovered, for 15mins, then baste with the marinade. Cook for a further 20mins, basting after 10mins. Remove from the oven, cover with foil and rest for 10mins before slicing.

Heat the vegetable oil in a wok or large frying pan and add the mangetout, broccoli, pak choi, spring onions and chilli (if using). Stir-fry over a high heat for 4-5mins. Serve with the sliced pork and sprinkle with soy sauce.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 500g (1lb 2oz) pork fillet
  • 1tsp red food colouring
  • 3 garlic cloves, crushed
  • 1tbsp fresh root ginger, finely grated
  • 1tbsp Thai red curry paste
  • 2tbsp light soy sauce
  • 1tbsp dark muscovado sugar
  • 1tbsp sesame oil
  • For the stir fry

  • 1tbsp groundnut oil
  • 200g (7oz) mangetout, halved diagonally
  • 200g (7oz) Tenderstem broccoli
  • 2 heads pak choi, roughly sliced
  • 1 bunch spring onions, trimmed and sliced
  • 1 red chilli, deseeded and sliced (optional)
  • Energy 2060kj 490kcal 25%
  • Fat 23g 33%
  • Saturates 7g 35%
  • Sugars 9g 10%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 11g Protein 61.1g Fibre 4.5g


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