I've made this a couple of times, it's really easy and tasty - zingy, really. You can get the Szechuan peppercorns in Chinese food shops, they're reddish and give an amazing flavour. Serve the dish with some salad leaves like iceberg or romaine lettuce.
Ingredients
- 1 tablespoonful of Szechuan peppercorns
- 1 tablespoonful of black peppercorns
- 500g of lean pork (shoulder or leg or, well, whatever a chop is made of)
- 2 tablespoonfuls of rapeseed or ground nut oil
- 2 tablespoonfuls of sea salt flakes
Method
- Put the peppercorns into a pestle and grind them finely with a mortar. Mine weren't all that fine, to be honest.
- Chop the pork into little cubes, and cut off any fat.
- Mix the ground pepper with the pork and set aside for 20 minutes or so.
- Heat the oil in a large frying pan or wok, until it starts to shimmer and smoke slightly.
- Add the pork to the oil along with the salt.
- Fry at a high heat, stirring, for about five minutes until the meat has started to brown in places.
- It's done! Remove from the pan with a slotted spoon so that you don't get an oily dinner, and serve on top of a fresh crisp salad.
