I always think of Iron Chef Chen Kenichi when I read or hear about Szechuan Cuisine (and why is it always replayed in my mind in that Iron Chef dubbed American accent?). For those who haven’t heard of it before, Szechuan Cuisine is a spicy style of Chinese cooking originating from the Sichuan province in China.
Szechuan peppercorns
One of the most common ingredients is the Szechuan peppercorn, a pinky brown peppercorn with a distinct lemony flavour to it. I bought a packet of them after the amazing Iron Chef dinner we attended and promptly lost them in the jumble that is my spice drawer. It was only when I found a recipe combining them with one of my favourite foods, Pork Belly that I was propelled into action to go in and retrieve them.
This was also a good time to Road Test the Scanpan baking dish that I got from the people at Kitchenware Direct to test. At last count I have 5 baking dishes, all in various states of abuse. Most of the abuse was inflicted by cooking roasts, those deliciously good meals that pay no mercy to your baking dish. So I was happy to road-test a good quality non-stick baking dish having thrown out many a cheaper non stick baking dish before.
This recipe was adapted from www.cuisine.com.au, and it was the first recipe I’ve tried from there and whilst it’s very good, the cooking time given was way off. It called for the 800g pork belly to be cooked at 200c for 1 hour. Had I done that, I would’ve ended up with a charred mess. What it needs is 10 minutes at 200c and then a turn down to 170c for another 40 minutes.
But when you do slice it up and eat it, all is forgiven, the pungent aroma of ginger, garlic, vinegar and soy combining to produce a mouth watering marinade permeating amongst the many layers of soft fat and tender meat. Sprinkling the meat with the Szechuan Salt and Pepper only serves to heighten the flavour of this dish with the lemony Szechuan pepper.
Baked on goo-not pretty
As for the Scanpan, there was a hideous crust of goo on it after it was baked but I’m very happy to report that no elbow grease was required to remove it. In fact after soaking for a minute it lifted right off. So this one’s a keeper…
Spotlessly clean after a little roast abuse
Pork Belly with Szechuan salt and pepper
Szechuan pepper belongs to the prickly ash family and is unrelated to black pepper. The ground husks of the szechuan berry make a pungent, almost citrus-smelling spice. Commonly used in the Szechuan region of China, it’s one of the spices used to make Chinese five spice powder. This pepper benefits enormously from being dry-roasted in the oven to release its heady aroma and flavour. It also goes well with chicken and duck.
Method
- 800g pork belly, skin scored
- 3 garlic cloves, peeled and sliced
- 1 knob ginger, peeled and sliced
- 150ml soy sauce
- 100ml rice wine vinegar
- 2 white or brown onions
- 2tbsp szechuan pepper
- 1tbsp sea salt
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 (I marinated it for 2 nights). If possible, turn the pork over a few times.
2. Preheat oven to 200C. Cut the unpeeled onions in half and trim the tops so that they are flat and place on a baking tray skin side up. Place pork on top skin side up and bake at 200c for 10 minutes and then lower the temperature to 170c for another 40 minutes until cooked through and a burnished red. Rest pork belly for 30 minutes.
Szechuan peppercorns in pan to release the flavours
3. Meanwhile, dry-fry or place the szechuan pepper in a frypan (or in the oven) for two minutes to release aroma. Grind to a fine powder with the sea salt in a mortar and pestle. Place in a dish. Serve slices of pork with the ground szechuan salt and pepper.
Serves 4
http://www.cuisine.com.au/recipe/pork-belly-and-szechuan-salt-and-pepper
The Scanpan Roasting pan is on sale at Kitchenware Direct for $99 (RRP $258.99)
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30 Comments | Add your own
WOW THIS LOOKS SO GOOD
i M NOT GREAT AT COOKING MEAT 
I’ve had some pork belly sitting in my freezer for a couple of months now just because I have no idea what to do with it. Will definitely be trying this one out
I was given some Szechuan peppercorns as part of a birthday present this year, which was lovely! I thought it was so thoughtful considering I’m a foodie. However, truthfully, I haven’t used them yet because the gift giver told me that it’s the husks that are used and not the black seeds in the centre that are bitter and are supposed to be discarded. Did you separate the two and if not, did you notice any bitterness? In my confusion, I resorted to Google and found that at recipezaar.com they call for the discarding of the black seed too. So with all of this in mind, I’ve just kept the peppercorns in their pouch! Lazy of me I know. But you’ve inspired me to use them Lorraine! I just hope they’re not stale. And I just realised it’s a job I could have given my girl to do.
I was planning to do some white fish fillets in a lemon, caper butter tonight (A Weight Watchers recipe).. I may consider using the peppercorns for that seeing as it will have slightly lemony overtones?
Scanpans are (cringe) expensive and an investment (as is all kitchenware worth having). If I were to buy anything from the range I’d have to be sure that it would have many lives and not need replacing for a long time. Or am I being unreasonable? I like your term ‘abuse’ as far as inflicting roasts upon ovenware! Too right!
Your pork belly dish is very pretty too!
Ooh look at that pork! Yummy!
I don’t eat pork but that just looks beautiful…
@Maria I wasn’t aware that the peppercorns had to be separated. I used them to make Salt & Pepper squid at the sydney seafood school and we just used them crushed up http://tinyurl.com/6fdj8m
My keyboard has drool all over it now!
the pictures make me drool…. The pork skin looks very beautiful !
Mmm, that pork is so luscious. And the pan looks pretty good too (I bought a fab roasting pan recently but had to give it away because it was too big for my oven, boohoo).
I can’t believe you got that pan so clean! Forget the pork belly, I need that pan!
oh my god my stomach growled when I saw that fatty goodness *rubs eyes and drools*
I swear pork and pork crackle is the food of the gods. It’s so sinful.
You should see my carnage regarding roasting pans, trays, tins
I should cull them all soon and invest in some scanpans! Maybe Kitchenware direct will have a spare one for me? I’ll gladly test it for them too 
OOohhh I have one of those pans
buuuuttt I doubt I could do something that good.. 
It looks sooo goooddddd I wannttt!!!!
Hi snooky doodle-It’s very easy so even if you aren’t a confident cook it’s easy!
Hi Shannon-It’s a great recipe-please let me know what you think of it if you do make it!
Hi Maria-Hmm I just had a close up look at the peppercorns and they already have the black seed removed and they’re all opened up so that must be true!
Did you make that dish? It sounds like it would have been rather nice!
The special on at the moment ($99 instead of $200+) makes it much easier to justify. I must say that spending $258 on a roasting tin would have been pretty low on my priorities but $100 isn’t bad considering how easy it is to clean. Roasts are so good but they’re so hard on roasting pans!
Hi Y-Thanks, I admit I ate quick a bit of it hehe
Hi Reemski-Perhaps they were already pre-hulled (for lack fo a better word)? I admit I didn’t really examine mine closely, I just ground them with the M&P. Oh and I can imagine how gorgeous they would be with S&P squid!
Hi Cappucino-Hehe sounds like you should definitely make this!
Hi Bean Sprout-Thankyou! I was surprised at how glossy red it became considering it was a dull browny shade before it went into the oven!
Hi belle-Thankyou! Awww no, that’s such a pity about your roasting pan
That would definitely hurt!
Hi Blond Duck-I know, I was sure that that was going to be the death of the pan
Hi D-There’s something just so appealing about all of that fatty goodness isn’t there
Hi Karen-I totally agree! I could never give up pork, ever (although I love pigs, they look so happy and sweet).
Hi Ffichiban-I swear this recipe is so easy, you ought to make it just to build up confidence. It will make an Iron Chef of you!
i would much rather road test a baking pan than an actual car, especially if peppercorns are involved.
This looks perfect – I had never dreamed that you can make something like this at home. The top is such a lovely saucy caremlised shade of red – finger lickin’ good.
Oh I haven’t had proper internet connection for almost 2 months,I’m actually using my blackberry atm! That roast looks great! And might I add that those scanpan roasting trays are awesome too!
Hi grace-Haha really, I might agree with that
Hi Cakelaw-Thankyou so much! It’s so easy and delicious, it feels like it should be harder
Hi carolyn-Oh no! That’s awful, you’re very good to look at this on your Blackberry! They are indeed, it will be hard to use anything else now!
I so want to make this, wow is all I can say! Just spectacular!
Hi Kim-Thanks so much, I’d love to know what you think of it!
Oh Doh!!
I ended up making the fish fillets with lemon caper butter sacue last night..and I completely forgot to add the peppercorns!!
(Sigh)… The sauce wasn’t as tasty as it sounds either.
Hi Maria-Ahhh no! Maybe next time! I’d love to know how it tastes with the peppercorns. A bit of a shame about the sauce though
Oh that looks amazing.
I think a trip to Victoria’s Basement is necessary because I -need- one of those pans. I always end up cooking on paper as my baking trays are so terrible, which works for biscuits, but you lose all the juice!
First: buy new scanpan baking tray
Second: Cook this pork belly
Third: Sign contentedly.
Well, that’s my weekend mapped out!
Hi lili-I know what you mean, I used to use paper but I love the juice to use for gravy or even in flavouring clear soups. I think your plan sounds very good indeed
Mmmm yum! Was the skin chewy or actually crunchy?
I like to do my roasts in a ceramic rectangular dish, I find that cleaning is so much easier (soak and a light scrub)
That pork belly looks so succulent, and cooked in 1 hour? Fabulous.
As a fellow roast-addict, I just have to get that pan!
Best looking pork belly I have ever seen, AND we love Szechuan peppercorns in many different dishes. Thanks for sharing.
Hi Brenda-It hadn’t crisped up to the point of being crunchy but it wasn’t that chewy either, more melty if that makes sense
Ahh interesting, I didn’t even think of ceramic!
Hi robin-Thankyou! Yep cooked in an hour
I was SO relieved when everything came off with a swipe. I love roasts but hate cleaning up after them 
Hi DocChuck-Thankyou so much!
I agree, they’re so great- I’m finding new uses for them every day 
I love the burnished red of the skin! So inviting… not that I need any encouragement to eat pork!
BTW, Szechuan peppercorns are fantastic dry-roasted, lightly crushed and pressed onto a steak before grilling or frying. Yum!
Hi Angela-Yes that was a pleasant surprise! I didn’t expect it to be so red at all
Ahh great, thanks for the tip, I still have so many of them!
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