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Crispy Salt and Pepper Pork for Two

Ingredients

  • 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

Instructions

  • 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.