My introduction to pork began at an early age via homemade spiced sausages, salamis, those gorgeous frankfurters that crackled over heat. I remember going to Goa when I was about 12 and polishing off a plate of spicy pork vindaloo with steaming white rice in a small shack on the beach. The sound of waves crashing, the feeling of cold sand touching my feet, the just-right weather – I can still visualise that day.
I was recently shopping at INA for fresh fruits and salad leaves when I crossed the meat section. On a whim I picked up this delicious lean cut of pork. With plenty of flavour combinations playing in my head, this basic South-East Asian style stir fry had to be the first.
250g lean pork (cut into bite sized pieces)
2 tsp oil
1 small onion (chopped)
3 cloves garlic (chopped)
1 lime (juiced)
Handful of rocket leaves
3-4 Sichuan peppercorns (crushed)
1 star anise (crushed)
1 tsp demerara
2-3 tsp sesame oil
2-3 tsp oyster sauce
1-2 tsp dark soy
salt and black pepper to season
(I would suggest when making the marinade, start with the dry ingredients first and then add the wet ones)
Marinate the pork pieces overnight (half an hour minimum if you’re in a hurry)
Heat 1-2 tsp oil in a wok and add chopped onions and garlic. Once its sauteed, add the pork pieces. Cook till the pork has caramelised well on the outside and is tender on the inside. Add a bit of oyster sauce if need be.
Once cooked, take out the pieces to rest. Use lime juice to deglaze the pan and pour over the meat.
Serve with a side salad, steamed rice, stir fried veggies or a baguette!