Sichuan Pork and Greens

Ingredients for 2 generous portions

I use a mixture of pork and soya mince to reduce the amount of fat in the dish. If you just want to use pork mince then use 400 grams.

  • 1 large bunch of Kale, greens or chard
  • 250 grams pork mince
  • 50 grams soya dried mince
  • 150ml boiling water
  • 3 tbsp soya sauce (gluten free or normal)
  • 3 tbsp water
  • 1 tsp coarsely ground Rainbow Peppercorns or 2 tsp Sichuan peppercorns
  • handful of cashew nuts
  • 1 tbsp oil


  • Pour the boiling water over the soya mince and leave to soak for 10-15 minutes
  • Place the cashews on an oven tray and roast at Gas 3, 160C for about ten minutes, until they have a little bit of colour.
  • In a frying/sauté pan heat up the oil on a medium heat.
  • If you are using chard slice up the stems and fry these for about 5 minutes.
  • Turn the heat up and add the pork mince. Stir fry until it is no longer pink and is cooked through.
  • Add the soya mince if using, stir to combine and fry for a couple more minutes.
  • Add the soya sauce, water, peppercorns and chopped greens
  • Cover and cook for 5-10 minutes stirring occasionally, until the greens are just cooked through.
  • Stir through the cashew nuts just before serving.
  • I serve it with boiled brown rice, sometimes with noodles (rice noodles are gluten free)

I am considering the next time I make this adding some chopped red pepper.