SICHUAN PORK

This is a simple and delicious way to eat pork fillet. It is very tender, tasty and juicy. I used this recipe as part of our Pure Protein Diet, but it can turn into a delicious main when served with an orange fennel salad. See below for the ingredients.

INGREDIENTS

Pork
4 x 150g pork steaks (flattened schnitzel style if you prefer it)
2 tsp olive oil for frying
2 tsp Sichuan peppercorns
1 tsp white peppercorns
1 tsp sea salt

METHOD:
Pulse the Sichuan peppercorns, white peppercorns and the salt in a spice grinder, or crush with a mortar and pestle.

Pour the spices onto a plate and press the pork steaks into them, making sure each steak is well coated.

Heat the olive oil in a non-stick frying pan over medium heat. When the oil begins to shimmer, put the seasoned steaks into the pan and cook for 4-5 minutes on each side.

Remove from heat, allow to rest for 5 minutes, and serve.

Serves 4

Here it was served with Za'atar crumbed halloumi as part of our Pure Protein Diet.

Orange and fennel salad
2 fennel bulbs, trimmed and thinly sliced
4 blood oranges, peeled and thinly sliced
1 tsp sea salt
40g picked chervil or parsley
80ml extra virgin olive oil

Put the fennel and orange in a bowl with the salt. Set aside.
While the pork is cooking, toss the chervil through the fennel and orange salad, dress with the extra virgen olive oil and layer on four serving plates with the spiced pork cut into thick slices.

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