Razorblade Ribs & Thunderous Veggie Crunch

Name: Pan‑Fried Pork Rashers with Spicy Pea‑Asparagus Stir‑Fry
Total time: 35 min
Yield: 2 servings
Ingredients: 200 g pork rashers; 150 g asparagus; 100 g peas; 1 tsp chili flakes; 1 tbsp soy sauce; to taste salt; to taste black pepper

aka Pan‑Fried Pork Rashers with Spicy Pea‑Asparagus Stir‑Fry

If this dish were a band it’d be head‑banging all night – pork riffs and veggie solos at full volume.

35minutes

390kcal / serving

2serves

Mediumdifficulty

chili flakessoy sauce

Ingredients

200 gpork rashers
150 gasparagus
100 gpeas
1 tspchili flakes
1 tbspsoy sauce
to tastesalt
to tasteblack pepper

24gprotein

10gcarbs

27gfat

≈ 390 kcal each, roughly. we're not your doctor

Method

Slice the pork rashers into bite‑size strips; season with salt, pepper and half the chili flakes.
Heat a wok or large pan over high heat; add a splash of water (or oil if you have) and flash‑cook the pork for 3‑4 minutes until browned.
Remove pork and set aside. Toss the asparagus pieces and peas into the same pan; stir‑fry 2‑3 minutes.
Return pork to the pan, drizzle with soy sauce and the remaining chili flakes; toss everything for another minute to coat.
Serve immediately, letting the heat linger like a power chord after the final note.

Use a very hot pan and keep everything moving – the sizzle is the secret to that metallic crunch.

Best enjoyed with Blast a classic heavy‑metal anthem (think Iron Maiden) and headbang while you chow down.

The verdict, please.

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