Salt and pepper pork from Eat: The Little Book of Fast Food (page 349) by Nigel Slater

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for suggested variations. Can substitute coriander leaves for mint leaves.

  • rosten on April 02, 2016

    Ridiculously delicious for how easy it is.

  • Breadcrumbs on May 12, 2015

    p. 349 - Thanks to Gio on CH for drawing my attention this dish, it sounded scrumptious and I’m happy to report that it was! Since Gio didn’t get that numbing sensation I decided to toast my Sichuan peppercorns before crushing them with the black peppercorns. That seemed to be the key because I’m still feeling that lovely numbing sensation on my lips as I type. I just sprinkled in some sea salt to taste as I stir-fried the meat…maybe 3 good pinches. Anyway, we just loved this dish and since I was also serving NS’s Chilli Shrimp dish, which is served atop a watermelon salad, I decided to serve this in the same manner vs atop the lettuce. For the photo, I took the opportunity to plate my pork in my lovely “ants having some summer fun” bowls that I purchased at London’s wonderful Old Spitafield’s Market. Photos here: http://chowhound.chow.com/topics/1012104?commentId=9560641#9560641

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