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Pork with Peppercorns

Pork with Peppercorns

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

Serves 4

Ingredients

  • 400g pork shoulder, cut into strips or pork stir-fry strips
  • 3 tablespoons green curry paste
  • 2 tablespoons light flavoured oil
  • 3 green chillies, de-seeded and chopped
  • 400g green beans, trimmed and cut into 4cm lengths on the diagonal
  • 125ml (1/2 cup) coconut milk
  • 3–4 tablespoons fish sauce
  • 1 teaspoon white sugar
  • 1–2 tablespoons tinned green peppercorns
  • Small handful basil leaves
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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.
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Notes & Tips

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