Pork Belly Sea Salt And Szechuan Pepper Recipes

PORK BELLY, SEA SALT AND SZECHUAN PEPPER

Pork Belly, Sea Salt and Szechuan Pepper image

Make and share this Pork Belly, Sea Salt and Szechuan Pepper recipe from Food.com.

Provided by ShakenCake

Categories Pork

Time P1DT1h40m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

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 200°C.
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.
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.

Nutrition Facts : Calories 1136.6, Fat 106.7, SaturatedFat 38.8, Cholesterol 144, Sodium 4361.1, Carbohydrate 14.5, Fiber 3.2, Sugar 3.4, Protein 24.9

SZECHUAN SALT-PEPPER

Szechuan Salt-Pepper image

Categories Condiment/Spread Bon Appétit

Yield Makes about 3 tablespoons

Number Of Ingredients 2

Ingredients

3 tablespoons salt
1 1/4 teaspoons Szechuan peppercorns (sometimes called wild pepper)

Steps:

Combine salt and peppercorns in heavy small skillet over low heat. Cook until aromatic and salt begins to color, stirring occasionally, about 10 minutes. Grind in mortar with pestle or in spice grinder. (Can be prepared 1 week ahead. Store in airtight container.)

SECHUAN PEPPER AND HONEY PORK

Sechuan Pepper and Honey Pork image

Aromatic pepper, honey and soy. Perfect served hot with noodles or used the next day for a tasty asian pork salad.

Provided by natoweller

Time 4h

Yield Serves 5

Number Of Ingredients 0

Ingredients

Steps:

Combine all ingredients except pork neck.
Place pork neck into a dish large enough to hold all the marinade. Pour over marinade and refridgerate for 24 hours.
Heat oven to 150C. Remove pork from marinade and place in baking tray. Roast for 2.5 to 3 hours uncovered, or until tender. Baste regularly with remaining marinade.
The pork will caramelise quite a lot, do not let it burn but a dark crust only adds to the final flavor.

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