Pork belly and szechuan salt and pepper
“Pepper (Piper nigrum) is the most regularly used spice in the world and one of the oldest. It is referred to as the common spice and the king of spice.”
- 800g pork belly, skin scored
- 3 garlic cloves, peeled and sliced
- 1 knob ginger, peeled and sliced
- 150ml soy sauce
- 100ml shaoxing rice wine or dry sherry
- 2 brown onions
- 2tbsp szechuan pepper
- 1tbsp sea salt
- 1 lemon, cut into quarters
Szechuan pepper belongs to the prickly ash family and is unrelated to black pepper. The ground husks of the szechuan berry make a pungent, almost citrus-smelling spice. Commonly used in the Szechuan region of China, it's one of the spices used to make Chinese five spice powder. This pepper benefits enormously from being dry-roasted in the oven to release its heady aroma and flavour. It also goes well with chicken and duck.
Method
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. Preheat oven to 200C. Cut the unpeeled onions in half and place on a baking tray skin side up. Place pork on top skin side up and bake in the oven for an hour or until cooked through and a deep golden brown. Rest 30 minutes.
Meanwhile, dry-fry or place the szechuan pepper in the oven for two minutes to release aroma (see tip).
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.
Serves 4
