March 12, 2013 by dgarnett2013
Salt and Pepper Pork: Nigel Slater – The Observer
- 1 tab Szechuan peppercorns
- 1 tab black peppercorns
- 2 tabs sea salt flakes
- 500g cubed pork, such as shoulder
- 2 tab groundnut oil
- Grated lemon zest – enough just to season
You can also include: chopped spring onions, grating of ginger.
Finely crush 1 tbsp each of black and Szechuan peppercorns using a pestle and mortar, then toss with 500g of cubed pork shoulder or leg. Set aside for 20 minutes or so.
Warm a wok or large frying pan over a high heat. When the pan is very hot, pour in 2 tbsp of rapeseed or groundnut oil and swirl around the pan.
As soon as it starts to shimmer and slightly smoke, add the pork, together with 2 tbsp of sea salt flakes. Fry at a high temperature, stirring regularly for five minutes or so, until the meat has coloured here and there.
Tip into a warm bowl and serve with iceberg lettuce and maybe a few mint or coriander leaves. Grate over a little lemon zest to freshen the flavours.
Also good with warm flatbread, grated carrot and green beans.
First anemones on the terrace.