Melissa Clark'S Crispy Salt & Pepper Pork Recipe

Name: Melissa Clark'S Crispy Salt & Pepper Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound boneless pork shoulder (butt), cut into 1-inch cubes; 1/2 teaspoon fine sea salt; 1 tablespoon black peppercorns; 2 teaspoons Sichuan peppercorns (or more black pepper if you can't find them-it just won't be as tongue-tingling); Pinch of red chile flakes; 1 tablespoon peanut oil (make sure it's refined for high heat), or grapeseed or safflower oil; 1 teaspoon flaky sea salt, like Maldon; 1/2 cup soft herbs, such as cilantro, mint, chives, and/or basil; 1 small jalapeno or other chile, seeded and sliced or chopped; Crisp lettuce leaves, torn and/or sliced cucumbers, for serving; Lime wedges, for serving

Servings: persons

1 pound boneless pork shoulder (butt), cut into 1-inch cubes
1/2 teaspoon fine sea salt
1 tablespoon black peppercorns
2 teaspoons Sichuan peppercorns (or more black pepper if you can't find them-it just won't be as tongue-tingling)
Pinch of red chile flakes
1 tablespoon peanut oil (make sure it's refined for high heat), or grapeseed or safflower oil
1 teaspoon flaky sea salt, like Maldon
1/2 cup soft herbs, such as cilantro, mint, chives, and/or basil
1 small jalapeno or other chile, seeded and sliced or chopped
Crisp lettuce leaves, torn and/or sliced cucumbers, for serving
Lime wedges, for serving

1
In a large bowl, toss the pork cubes with the fine sea salt. Using a spice mill or a mortar and pestle, coarsely grind together the black peppercorns, Sichuan peppercorns, and the red chile flakes. If you've gone electric, be careful not to overdo it; you want some texture here. Add the spices to the pork, tossing well. Let it rest for 20 minutes at room temperature.
2
Heat a large, heavy skillet (preferably cast iron or stainless steel, not nonstick) over high heat until it is very hot. Add the oil and let it heat until it is shimmering. Then add the pork and sprinkle it with the flaky sea salt. Stir-fry until the pork cubes are golden brown all over, 5 to 7 minutes. Do this in a couple batches if needed to be sure not to crowd the meat in the pan, or it will steam, rather than brown. (To get a good sear on the meat and avoid sticking, it helps to leave it alone in the pan for a minute or two before stirring, then leave it alone again, repeat. It should be nice and brown on the bottom each time you do this.)
3
Transfer the pork to a platter and top it with the herbs and chile. Serve with the lettuce and/or cucumbers, with lime wedges on the side.

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound boneless pork shoulder (butt), cut into 1-inch cubes, 1/2 teaspoon fine sea salt, 1 tablespoon black peppercorns, 2 teaspoons Sichuan peppercorns (or more black pepper if you can't find them-it just won't be as tongue-tingling), and more.

Yes, Melissa Clark'S Crispy Salt & Pepper Pork falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Melissa Clark'S Crispy Salt & Pepper Pork

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