Name: Sichuan pepper pork with peach and chilli salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 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

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.

Serves 4

Cook

35M

Ingredients

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

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.

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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