Pork Belly, Sea Salt and Szechuan Pepper |
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Prep Time: 1440 Minutes Cook Time: 1 Minutes |
Ready In: 1441 Minutes Servings: 4 |
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From .au - untried Ingredients:
800 g pork belly, skin scored |
3 garlic cloves, peeled and sliced |
1 piece fresh ginger, peeled and sliced |
150 ml soy sauce |
100 ml shaoxing rice wine or 100 ml dry sherry |
2 brown onions |
2 tablespoons szechwan pepper |
1 tablespoon sea salt |
1 lemon, cut into quarters |
Directions:
1. Place the pork, garlic, ginger, soy and wine in a bowl, cover and place in fridge to marinate for about six hours or overnight. If possible, turn the pork over a few times.
2. Preheat oven to 200°C.
3. Cut the unpeeled onions in half and place on a baking tray skin side up.
4. Place pork on top skin side up and bake in the oven for an hour or until cooked through and a deep golden brown.
5. Rest 30 minutes.
6. Meanwhile, dry-fry or place the szechuan pepper in the oven for two minutes to release aroma.
7. Then grind to a fine powder with the sea salt in a coffee grinder or mortar and pestle. Place in a dish. Serve slices of pork with lemon and szechuan salt and pepper.
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