Recipe

Szechuan Pepper Pork

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Szechuan Pepper Pork

Pork sautéed with Szechuan pepper and Maldon salt flakes. Served with coconut milk rice and topped with lime, basil and chilli.




Ingredients to serve 2

  • 300g x pork stroganoff – cut into 2½ cm pieces
  • 1 tbsp x Szechuan Pepper Mix
  • ½ tsp x Maldon salt flakes
  • 5g x basil – tear leaves
  • ½ x fresh chilli – slice
  • ½ x lime
  • 200ml x coconut milk
  • ½ cup x basmati rice
  • ¾ cup x boiling water
  • . x olive oil (from your pantry)
  • . x salt and black pepper (from your pantry)

Ingredients to serve 4

  • 600g x pork stroganoff – cut into 2½ cm pieces
  • 2 tbsp x Szechuan Pepper Mix
  • 1 tsp x Maldon salt flakes
  • 10g x basil – tear leaves
  • 1 x fresh chilli – slice
  • 1 x lime
  • 1 tin x coconut milk
  • 1 cup x basmati rice
  • 1½ cups x boiling water
  • . x olive oil (from your pantry)
  • . x salt and black pepper (from your pantry)

Method

Step 1

Preparation: Prepare all the ingredients as indicated above.

Step 2

Lime: Using the fine side of the grater, grate the yellow/green skin of the lime to create zest. Then cut in half and juice.

Step 3

Rice: Place a saucepan with boiling water (see quantity above) and coconut milk onto high heat. Bring to the boil and then add salt and rice. Boil for 10-12 minutes until cooked but with a slight bite. Drain and keep warm.

Step 4

Pork: Place a large frying pan on high heat. Place the pork into a bowl and scatter with Szechuan Pepper Mix and a little regular salt. Drizzle with olive oil. Mix well. When the pan is very hot, add the pork, sprinkle with Maldon salt flakes and fry for 3 minutes until golden and cooked through. Remove and set aside. NB: Don’t overcrowd the pan, rather cook in batches if your pan is not big enough.

Step 5

Serve the rice and pork in a bowl. Top with basil, lime zest, lime juice and fresh chilli (optional for spice lovers).