Crispy Salt and Pepper Pork for Two
- 1 Tablespoon black peppercorns
- a pinch of red pepper flakes
- 1/2 pound pork shoulder (butt) cut in 1/2" cubes
- salt to taste
- 1 Tablespoon peanut oil (or grapeseed or safflower)
- 1/4 cup chopped cilantro, mint, chives or basil (or a combination)
- 1/2 a jalapeno or more to taste, seeded and sliced or chopped
- crisp lettuce
- 1/2 a cucumber, sliced
- rice vinegar
- ponzu sauce
- lime juice or lime wedges
- Grind the peppercorns with the red pepper flakes with a mortar and pestle. (Or grind roughly in a coffee grinder. Leave some texture.)
- Put the pork cubes in a bowl and sprinkle with a bit of the salt and all of the crushed pepper, stirring it around to coat the pork. Then leave this to sit for 20 minutes or so.
- Chop up the lettuce, slice the cucumber and herbs and divide between your plates. Drizzle a little vinegar and ponzu sauce over each and toss lightly.
- Heat a heavy skillet over high heat and add the oil. When it shimmers, add the pork and sprinkle with a bit more salt. (She suggests flaky sea salt but I just used regular.) Stir fry the pork cubes until they are browned all over and cooked through.
- Divide the pork between the two plates and sprinkle with the herbs and jalapeno.
- Serve with lime wedges or just sprinkle some lime juice atop the meat.