Ingredients
- 200 gpork rashers
- 150 gasparagus
- 100 gpeas
- to tastesalt
- to tasteblack pepper
24gprotein
10gcarbs
27gfat
≈ 385 kcal each, estimated by a robot with a calculator
Method
- Preheat a large skillet over medium‑high heat and add the olive oil.
- Season the pork rashers with salt and pepper, then lay them skin‑side down; sear 3‑4 minutes until golden.
- Flip and cook another 3 minutes while you toss in the trimmed asparagus spears and peas.
- Stir‑fry everything together for 2‑3 minutes until the veggies are bright‑green and just tender.
- Serve hot, letting the pork’s crisp edges shine like sunrise on the savannah.
Pat the pork dry before it hits the pan – moisture is the enemy of a crunchy crust!
Pairs beautifully with Watch a nature documentary narrated by Sir David Attenborough while you eat.
So… how was it? Be honest.