Salt and Pepper Pork


March 12, 2013 by dgarnett2013

Salt and Pepper Pork: Nigel Slater – The Observer



Good with Asian greens and Asian carrot salad


  • 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.


One thought on “Salt and Pepper Pork

  1. […] with salt and pepper pork and Asian carrot […]

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