35 mins

Easy

4

What you’ll need

INGREDIENTS

• 1kg SunPork Fresh Foods Collar Butt, cut into 1cm strips
• 2 star anise
• 2 Tbsp. black peppercorns
• 1 tsp. Sichuan peppercorns
• 2 Tbsp. coarse salt flakes
• 4 dried red chilli
• 4 cloves garlic, crushed
• 2 Tbsp. rice wine vinegar
• 2 Tbsp. sesame oil
• 4 spring onions, sliced
• 2 Tbsp. fresh mint, chopped
• 2 Tbsp. fresh basil, chopped
• 2 Tbsp. fresh coriander, chopped
• 1 red chilli, sliced to garnish
• 2 cups steamed rice

How to make it

1. In a small fry-pan over med-low heat, toast star anise, peppercorns, Sichuan peppercorns until fragrant.
2. In a mortar and pestle grind the toasted spices and salt into a coarse powder.
3. Toss pork through dry spice and set aside.
4. Heat a fry-pan or wok over med-high heat, then cook pork in batches and return everything to the pan.
5. Add dried chilli, garlic, rice wine vinegar, sesame oil and spring onions and salute for approx. 5 mins.
6. Garnish with fresh herbs and red chilli.
7. Serve with steamed rice and enjoy!

https://sunporkfreshfoods.com.au/recipes/sichuan-salt-pepper-pork-stir-fry/