Talk about a taste revelation! I was more than a little concerned at the sheer amount of garlic in this dish but I went with it anyway, secretly knowing it would be fantastic. I was right – the flavours are just sublime. It’s really nice to have the heat coming from pepper rather than chilli. It’s a more subtle, growing heat and is quite addictive. This was absolutely delicious. I added a few stems from some Asian greens just to give it a little crunch and it was really rather special.
500g pork (cut into small slices)
1 bulb garlic (about 15 cloves) (peeled and roughly chopped)
10 fresh coriander stalks (reserve leaves for garnish)
1 1/2 teaspoons black peppercorns
2 tablespoons peanut oil
1 tablespoon fish sauce
1 tablespoon light soy sauce
1/2 teaspoon sugar
1 cup Asian greens (stems only – Chinese broccoli etc.)
In a pestle and mortar, roughly grind the peppercorns – remove and set aside. Now, crush together the garlic and coriander stalks for about 10 minutes in the pestle & mortar into a smooth paste. Mix in the peppercorns and set aside.
Heat a wok with the oil and when just hot, tip in the paste. Stir for 1-2 minutes then add the pork, gradually. Stirring all the time. Cook for 5 minutes. Add the vegetable stems then pour in the fish sauce, soy sauce and sugar and stir well. Add 1/2 cup water and continue stirring for 1 minute. Simmer till the sauce has reduced by half then remove from the heat and serve.
Serve with plenty of Jasmine rice.