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Tantalizing Pepper Pork

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Pepper Anything and I’m there. There’s a special place in my heart for spicy dishes, especially those where I get to use peppers I grow in my garden during the summer months. Yes, this is meant to be a spicy or fiery dish, but you can certainly tailor the heat level to your own tolerance. Be sure to kick things up further with a Trinidad Moruga Scorpion or 2.. should you want more HEAT!

Photo by Chris De La Rosa

You’ll Need…

2-3 lbs pork
1 lime (divided)
1 tablespoon mushroom flavor soy sauce
2 tablespoon light soy sauce
1 1/2 teaspoon Chili Crisp (Chinese pepper oil)
1/2 teaspoon fine regular ground black pepper
2-3 tablespoon vegetable oil
6 cloves garlic (diced)
1/2 large onion (sliced thick)
2 scallions (sliced)
1/2 teaspoon coarse ground black pepper
2 tablespoon chopped parsley
1/2 teaspoon sea salt
2 scotch bonnet peppers (sliced thin)
6-10 wiri wiri peppers (optional)

Note! I used a fatty (cheap) piece of pork, which was about 1 to 1 1/2 inch thick. Please wash your hands with soap and water IMMEDIATELY after handling hot peppers.

Photo by Chris De La Rosa

Wash the pork with 1/2 a lime (juice) and cool water. Drain well and season with the regular ground black pepper, mushroom soy sauce, light soy sauce and Chili Crisp. Mix well and allow it to marinate for about one hour. TIP! grated ginger will be excellent in here as well.

Photo by Chris De La Rosa

Place on a wire rack over a cookie sheet (line the cookie sheet with foil to make clean-up easier after and hit the wire rack with some baking spray) and into a pre-heated 425 F oven, on the middle rack.

Photo by Chris De La Rosa

40 minutes later and it’s where we want it to be to carry on. Remove it out of the oven and allow it to cool so we can slice it.

Slice the pork thin, across the grain and on an angle (watch the video below).

Photo by Chris De La Rosa

Place your wok or frying pan on a medium flame and add the vegetable oil. Toss in the wiri wiri peppers to blister them, but not break them.

Photo by Chris De La Rosa

30 seconds later add the onion, garlic, the course black pepper, scotch bonnet pepper and the white parts of the scallions. YES I included the seeds from the scotch bonnet peppers – This Is PEPPER Pork!

Vent your kitchen (open a window and/or turn on the fan above the stove).

Photo by Chris De La Rosa

3-4 minutes later and it’s time to add the sliced pork and toss well to coat with that fiery goodness.

Photo by Chris De La Rosa

After a minute, toss in the parsley and finish up with the remaining lime (juice) and sea salt. Mix well and cook for another 2-3 minutes. As you turn off the stove, toss in the remaining green tops of the scallions.

I’m not a fan of sesame oil, but you can certainly add a few drops for more flavor.
Photo by Chris De La Rosa

Photo by Chris De La Rosa

This pepper pork can be used as you would serve any pork dish, but in most cases this is a side (say “cutters”) to adult beverages. I personally like it on sandwiches, with crisp lettuce and sliced tomato to help add a bit of brightness and to cut back some of the heat.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/