Bill Granger's pork with peppercorns

It’s funny, now that I live in London I’m actually closer to a shop where I can buy fresh green peppercorns than I was in Sydney – that’s the foodie revolution for you! It can be tricky to find them fresh, but this comes up just as well with the tinned sort. Either way, they cut through the richness of the sauce and give the dish a nice heat.

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Ingredients

Serves 4

400g pork shoulder, cut into strips or pork stir-fry strips
3 tablespoons shop bought green curry paste
2 tablespoons light flavoured oil
3 green chillies, de-seeded and chopped
400g green beans, trimmed and cut into 4cm lengths on the diagonal
125ml (1/2 cup) coconut milk
3–4 tablespoons fish sauce
1 teaspoon white sugar
1–2 tablespoons tinned green peppercorns
small handful basil leaves

Method

Combine the pork with the curry paste. Heat 1 tablespoon of the oil in a large wok or frying pan over high heat. Add the pork and stir-fry for 2 minutes or until just cooked. Remove and set aside.

Return the wok to a high heat and add the remaining oil. Add the chilli and beans and stir-fry for 2 minutes. Add the coconut milk, fish sauce, sugar and peppercorns and stir to combine.

Return the pork to the wok and cook for a further minute or until heated through. Scatter the basil leaves over the pork and serve with steamed rice.

This recipe is from Everyday Asian by Bill Granger

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