Salt and pepper pork with quick pickled salad
- August 2015
- 600g British free-range pork tenderloin
- 3 large carrots
- 1½ tbsp caster sugar
- 1½ tbsp cider vinegar
- 2 tsp black peppercorns
- 1 tsp sea salt
- 2 tbsp plain flour
- 2 tbsp vegetable oil, plus extra for brushing
- 1 cucumber
- Small bunch fresh coriander
- Lime wedges
- Steamed rice
- Take the pork out of the fridge to take the chill off. Grate the carrots into a bowl, add the sugar, vinegar and a pinch of salt, then mix well. Slice the pork into 2cm thick rounds, then press lightly with your hands to flatten.
- Crush the peppercorns (see tip) and sea salt to coarse crumbs in a pestle and mortar, add the flour and combine. Brush the pork with a little oil and toss in the salt and pepper mixture to coat lightly.
- Heat the 2 tbsp oil in a wide frying pan over a medium- high heat, add the pork and cook for 1½ minutes on each side (don’t overcrowd the pan).
- Slice the cucumber and mix with the carrot, then tear in the coriander. Serve with the pork and some steamed rice and lime wedges, if you like.
This is good using Sichuan peppercorns as well as or instead of black. Keep the proportions the same.
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