Pork Belly and Szechuan Salt and Pepper

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 dry sherry
• 2 brown onions
• 2 tablespoons szechwan pepper
• 1 tablespoon sea salt
• 1 lemon, cut into quarters

Directions

1. 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. 2

   Preheat oven to 200°C

3. 3

   Cut the unpeeled onions in half and place on a baking tray skin side up.

4. 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. 5

   Rest 30 minutes.

6. 6

   Meanwhile, dry-fry or place the szechuan pepper in the oven for two minutes to release aroma.

7. 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.