Pork Belly, Sea Salt and Szechuan Pepper

From cuisine.com.au - untried

• Ready In: 25 hrs 40 mins
• Serves: 4

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

Directions

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. Preheat oven to 200°C.
3. Cut the unpeeled onions in half and place on a baking tray skin side up.
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. Rest 30 minutes.
6. Meanwhile, dry-fry or place the szechuan pepper in the oven for two minutes to release aroma.
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.