Recipe

Sichuan pepper pork with peach and chilli salad

This Sichuan pork with peach and chilli salad is typical of this style of Chinese cuisine, with its bold flavours and particular kick that comes from the classic Sichuan pepper seasoning.

  • 35 mins cooking
  • Serves 4
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Ingredients

Sichuan pepper pork with peach and chilli salad
  • 1/4 cup (35g) sichuan peppercorns
  • 1/4 cup coriander seeds
  • 2 tablespoon brown sugar
  • 1/4 cup (60ml) olive oil
  • 700 gram (1½ pounds) pork fillets, halved lengthways
  • 2 large_piece peaches (440g), quartered
  • 1 fresh long red chilli, seeded, sliced thinly
  • 1/4 cup loosely packed fresh coriander (cilantro) leaves
  • 1/4 cup loosely packed fresh mint leaves
  • 100 gram (3 ounces) baby spinach leaves
  • 2 tablespoon lemon juice
  • 1 tablespoon olive oil

Method

Sichuan pepper pork with peach and chilli salad
  • 1
    Dry-fry peppercorns and seeds over medium heat in a small frying pan until fragrant. Using a mortar and pestle; crush spices with sugar and oil. Press spice mixture all over pork.
  • 2
    Cook pork on a heated oiled barbecue flat plate, 10 minutes, until browned all over and cooked as desired. Cover pork; stand 5 minutes, slice thinly.
  • 3
    Meanwhile for the peach and chilli salad, cook peaches on a heated oiled barbecue flat plate, uncovered, until softened. Place peaches in a large bowl with remaining ingredients; toss gently to combine.
  • 4
    Serve pork with salad.

Notes

You can use nectarines instead of peaches, if you like.

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