Salt and Pepper Pork
This slimming friendly Salt and Pepper Pork is a super quick Fakeaway, perfect if you're counting calories or following a plan like Weight Watchers.
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NutritionPer Serving
- Calories320
- Carbs6g
- Protein37g
- Fat15g
- Saturates5g
- Sugars3g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
This slimming friendly Salt and Pepper Pork is a super quick Fakeaway, perfect if you’re counting calories or following a plan like Weight Watchers.
If you prefer you can use chicken instead of pork, and you may want to experiment with the quantities of chilli. We like things a bit spicy so we add a decent pinch of chilli flakes to our Salt and Pepper Pork to give it a bit of a kick. You may also want to experiment with quantities of salt.
You can serve this with some crunchy fresh veg or rice (or both). Get your Chinese fix with this delicious Fakeaway!
What diets are this Salt and Pepper Pork suitable for?
This Salt and Pepper Pork recipe is suitable for dairy free diets.
This recipe can be made gluten free as long as you swap out the following ingredients for gluten free versions:
- Soy sauce
Please make sure to double and triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Salt and Pepper Pork?
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If you are using a powdered sweetener, then please check how it compares to sugar. In some cases you’ll need to use less, as powdered sweeteners weigh less.
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‘Super easy to make. Incredibly tasty. Deffo make again!’
This post contains affiliate links: what this means
We use Sukrin 1 which is an all-natural granulated stevia sweetener alternative to sugar with zero calories. You can grab Sukrin 1 over on Amazon UK. Sukrin 1 doesn’t have that strange after taste that a lot of artificial sweeteners do! It also shares the exact same sweetness and weight to sugar – which makes it really easy to substitute in recipes like this Salt and Pepper Pork.
That being said you don’t have to use Sukrin – there are lots of other high quality granulated sweeteners available from the supermarket, such as Canderel Sugarly, and Natvia.
How many Calories are in this Salt and Pepper Pork?
There are 320 Calories per portion in this Salt and Pepper Pork, which means it falls into our Everyday Light category.
This Salt and Pepper Pork is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
For the spice mix
Step 1
Toast the salt flakes in a hot pan until they start to brown – it’s very important to do this to get the true salt and pepper flavour.
Step 2
Mix the toasted salt and all the other spice mix ingredients together.
For the salt and pepper pork
Step 1
Coat the pork evenly with the spice mix, then refrigerate for an hour or so to allow to marinate. You can do this in advance.
Step 2
Spray a frying pan with low calorie cooking spray and place over a medium to high heat.
Step 3
When the pan is hot, add the pork, onion, peppers and garlic and fry until the pork is almost cooked through.
Step 4
Add the soy sauce and rice vinegar and let it simmer for a couple of minutes, stirring to make sure everything is coated.
Step 5
Once the pork is cooked remove from the heat and serve with rice and stir fried vegetables.
What could I serve alongside this Salt and Pepper Pork?
The following recipes would go great with our Salt and Pepper Pork recipe:
How do you know when this Salt and Pepper Pork is cooked?
For the spice mix, toast the salt flakes in a hot pan until they start to brown before mixing the other spice mix ingredients together.
For the Salt and Pepper Pork, make sure the pork is cooked through.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Salt and Pepper Pork in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Salt and Pepper Pork in the fridge for approximately 3 days or so.
Can I freeze Salt and Pepper Pork?
Yes you can! This recipe can be frozen, but please remember to do the following:
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat this Salt and Pepper Pork?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
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Salt and Pepper Pork
This slimming friendly Salt and Pepper Pork is a super quick Fakeaway, perfect if you’re counting calories or following a plan like Weight Watchers.
-
Prep Time
10 MINS
-
Cook Time
10 MINS
- KCals 320
- Carbs 6G
Instructions
For the Spice Mix
- Toast the salt flakes in a hot pan until they start to brown - it's very important to do this to get the true salt and pepper flavour.
- Mix the toasted salt and all the other spice mix ingredients together.
For the Salt and Pepper Pork
- Coat the pork evenly with the spice mix, then refrigerate for an hour or so to allow to marinate. You can do this in advance.
- Spray a frying pan with low calorie cooking spray and place over a medium to high heat.
- When the pan is hot, add the pork, onion, peppers and garlic and fry until the pork is almost cooked through.
- Add the soy sauce and rice vinegar and let it simmer for a couple of minutes, stirring to make sure everything is coated.
- Once the pork is cooked remove from the heat and serve with rice and stir fried vegetables.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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We agreed with Slimming World to remove their trademarked terms from our website
Recipe notes
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24 comments
See what others have to say
Jan AldertonSunday 18th June 2023
This was delicious and worth making! The longest bit was trying to get the salt browned, I heated the salt flakes for at least 40 minutes it didn’t brown but I don’t think it changed the taste!
SharonFriday 14th July 2023
Hi Jan, we’re so pleased you persevered with toasting the salt, it’s well worth it! So glad you enjoyed our Salt and Pepper Pork!
SteveSaturday 17th December 2022
The salt has been in the pan for over 30mins at max flame and it’s still white! Am I doing something wrong?
HollyWednesday 21st December 2022
Hey Steve, the sea salt flakes should just turn a little brown. If you scroll up on the recipe page you will see photos of each step of the recipe so you get an idea of what the salt flakes should look like. Hope that helps!
Nicole SmithTuesday 5th April 2022
What book will I find this in??
HollyTuesday 5th April 2022
Hi Nicole, this recipe is exclusive to our website so doesn’t appear in any of our books. We have an article HERE which talks through how to save your favourite recipes to your account so you can find them quickly next time, hope that helps!
Fee HyslopTuesday 13th April 2021
Hi girlies can I ask if I make something to spicy hot with chillies , how can I cool it down ? My husband and son don’t like it as spicy as I do.
HollyWednesday 21st April 2021
Hey Fee, it really depends on what it is you are cooking you could add some yoghurt or cream cheese to a curry or stir through some lime or lemon juice or add sweetener to balance out the spice. I also find spicy food is best served with plain rice, pasta or potatoes to even out the heat on your plate. Hope that helps!
Shaz BishopSaturday 5th December 2020
Hi I want to do this but with a joint of pork? Would this be possible and to do in the slow cooker?
Thank you shaz bishop
LisaMonday 7th December 2020
Hi Shaz
Although the marinade flavours would be great on a joint of pork, slow cooking produces quite a different flavour than stir frying, so you would have to tweak the recipe quite a bit to get the best results. We wouldn’t recommend slow cooking the recipe as it stands, but if you decide to experiment, please let us know how you get on.
AmyMonday 24th August 2020
Just wondering if the calories include the rice to serve or is that separate?
SharonTuesday 25th August 2020
Hi Amy, thanks for your question. The calories stated are just for the Salt and Pepper Pork, rice to serve would be additional calories.
Karen cWednesday 26th June 2019
Hi do you have to use all the spices as I carnt have them
Thanks karen
Emma TMonday 1st July 2019
Hi Karen,
You can use whichever spices you can have – the flavour will obviously be quite different to the recipe if you don’t use the ones stated ????
AmyTuesday 22nd January 2019
Is this ok to be left marinading over night? Or best eaten straight away?
Gill MullaneyWednesday 21st November 2018
Hi, Have just made this dish and have to say it was lovely except very salty. I used all the spice mix but having just checked out the salt and pepper chicken I am now wondering if I should have only used some of the spice mix?
Louise TointonWednesday 22nd August 2018
Could I use ground black pepper or would that be too harsh?
KarenSaturday 17th March 2018
Hi
Could I use white wine vinegar instead of rice vinegar
Karen
HollyMonday 5th March 2018
Is thia freezable 🙂
LouiseSunday 21st January 2018
Bloody hell, this is tasty!!!!
Maria HuntleyTuesday 12th December 2017
Just made this using finely sliced chicken breast and substituted the rice vinegar for apple cider vinegar. Chucked it all in the Actifry for 15 minutes. Added soy and vinegar 3 mins before the end. Was pretty amazing! Cheers Pinch of Nom!
SallySaturday 1st April 2017
This is brilliant! So tasty and even better than a take away I think. Didn’t use the MSG so don’t know how much of a difference that would make but I’m happy to leave it out. Thank you, certainly sorted my Chinese fix!
KateWednesday 5th April 2017
Hi Sally
Glad you like it
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