Salt and Pepper Pork

1

March 12, 2013 by dgarnett2013

Salt and Pepper Pork: Nigel Slater – The Observer

pork2

 

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.

pork

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.

amenomes

One thought on “Salt and Pepper Pork

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

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