Melissa Clark's Crispy Salt & Pepper Pork

Name: Melissa Clark's Crispy Salt & Pepper Pork
Cuisine: American
Ingredients: 1 pound boneless pork shoulder (butt), cut into 1-inch cubes; 1/2 teaspoon fine sea salt; 1 tablespoon black peppercorns; 2 teaspoon Sichuan peppercorns (or more black pepper if you can't find them—it just won't be as tongue-tingling); Pinch of red chile flakes; 1 tablespoon peanut oil (make sure it's refined for high heat), or grapeseed or safflower oil; 1 teaspoon flaky sea salt, like Maldon; 1/2 cup soft herbs, such as cilantro, mint, chives, and/or basil; 1 small jalapeño or other chile, seeded and sliced or chopped; Crisp lettuce leaves, torn and/or sliced cucumbers, for serving; Lime wedges, for serving

Instructions

“The thing is to manage expectations,” Melissa Clark writes. “With pork butt, you think soft, spoonable meat that's been roasted or braised for hours until it practically collapses. This is different. It's a celebration of crisp and chewy textures.“ But shifting expectations isn’t the only thing that makes this recipe such a success. Clark packs a lot of smart moves in here, to play up best sides this wily cut of meat didn’t know it had—and it all happens within about 30 minutes. Serve with steamed rice, or on its own. Cold beer is recommended. Adapted slightly from Dinner: Changing the Game (Clarkson Potter, 2017).

Updated at: Fri, 19 Dec 2025 03:00:32 GMT