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