Pork Belly, Sea Salt And Szechuan Pepper - cooking recipe

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

Preparation

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\u00b0C.
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.