4 garlic cloves, peeled and thinly sliced
1 tbsp whole white peppercorns
3cm piece fresh ginger, peeled and finely chopped
small handful fresh coriander roots and leaves, roughly chopped
1 tbsp peanut oil
2 red shallots, peeled and sliced
800g pork fillet, cut into thin strips
1 red chilli, deseeded and thinly sliced
300g baby spinach leaves
3 tbsp fish sauce
1 tbsp vegetable oil
TO SERVE: steamed rice and ½ small cucumber, peeled and thinly sliced.
1 Pound garlic, peppercorns, ginger and coriander to a paste in a mortar with a pestle.
2 Heat peanut oil in a wok over medium heat, add shallots and stir-fry for 1-2 minutes. Add the paste and stir-fry for 1-2 minutes. Turn the heat up to high, add pork and chilli, and stir-fry for 2-3 minutes. Add baby spinach and stir-fry for 1-2 minutes. Add fish sauce and about ¼ cup cold water and continue cooking for 3-4 minutes or until pork is tender.
3 Heat vegetable oil in a frying pan over medium heat and fry eggs.
4 Spoon rice onto plates, add stir-fried pork mixture and fried eggs, garnish each plate with cucumber slices and serve immediately.
This spicy pork dish cries out for a red but one that’s lithe, fresh and vital. Enter pinot meunier, the rustic cousin of pinot noir that’s getting more and more airplay in Australia. Sourced from the King Valley it’s made by Paul Dahlenburg and Lauretta Schulz, the savvy winegrowing couple behind Eldorado Road. The wine’s bright raspberry and redcurrant flavours, gentle tannins and a zing of acidity make a harmonious match with the garlic, pepper, ginger and coriander of the dish. The meunier has the depth and underlying complexity to match that of the pork and the protein rich eggs.