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2
teaspoons
350 g
1
tablespoon
4
cloves
1/4 teaspoon
4
3
tablespoons
8
200 g
100 g
1
tablespoon
1
teaspoon
150 g
200 g
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Black peppercorns
Pork lion
Nuoc cham sauce
Garlic, very finely sliced
Salt
Spring onions (scallions), finely chopped
Oil
Red Asian shallots, finely sliced
Baby corn, cut in half lengthways
Green beans, cut into short lengths
Water
Sugar
Broccoli, cut into small florets
Bean sprouts, scraggly ends removed
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Method :
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Dry fry peppercorns in a hot frying pan
for 2 minutes, shaking the pan constantly. Place the peppercorns in a
mortar and pestle. Pound until roughly ground.
-
Cut the pork into thin pieces. Place the
pork, pepper, nuoc cham sauce, garlic, salt, spring onion and half the
oil in a bowl. Mix well to combine and refrigerate, covered for 20
minutes.
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Heat a wok to extremely hot and stir-fry
the pork for about 1 1/2 minutes until browned.
-
Heat the remaining oil in the wok. Add the
shallots, corn and beans. Stir-fry over medium heat for 1 minute.
Sprinkle with water and sugar. Cover and steam for 1 minute.
-
Add broccoli and steam for 1 minute more.
-
Return the pork and any juices to the wok.
-
Add the bean sprouts. Stir fry for 30
seconds.
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Serve hot with steamed rice.
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