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Pork with Peppercorns

Try this delicious pork recipe from Bill Granger's new book "Bill's Everyday Asian".

Ingredients

Method

  • 1.

    Combine the pork with the curry paste.

  • 2.

    Heat 1 tablespoon of the oil in a large wok or frying pan over high heat.

  • 3.

    Add the pork and stir-fry for 2 minutes or until just cooked.

  • 4.

    Remove and set aside.

  • 5.

    Return the wok to a high heat and add the remaining oil.

  • 6.

    Add the chilli and beans and stir-fry for 2 minutes.

  • 7.

    Add the coconut milk, fish sauce, sugar and peppercorns and stir to combine.

  • 8.

    Return the pork to the wok and cook for a further minute or until heated through.

  • 9.

    Scatter the basil leaves over the pork and serve with steamed rice.

Notes

It can be tricky to find fresh green peppercorns, but this comes up just as well with the tinned sort. Either way, they cut through the richness of the sauce and give the dish a nice heat.

This recipe is from Bill’s Everyday Asian, RRP$49.99, published by www.harpercollins.com.au

Harper Collins


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Shiraz, Chardonnay and Merlot are the best wines to pair with Pork with Peppercorns.

 
 

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3 comments • 3 ratings
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Posted by Merryn13Report
This is very tasty. I doubled the amount and added extra coconut milk. Bottled green peppercorns on the steam (1 for each person), 1/3 cup green coconut paste and snake beans. Absolutely delicious and I will cook this again soon :D
Posted by Merryn13Report
This is great. I used pork shoulder sliced thinly and bottled green peppercorns - 5 left on the stems (1 for each person as I doubled the ingredients). I also used twice as much coconut milk as suggested and luckily had some snake beans. We had 1/4 cup green coconut paste but only 3 green chillies in total. The flavour was wonderful, light and tasty with a great spicy overall flavour. Will be cooking again.
Posted by scottReport
Absolutely Delicious -Didnt change a thing
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