Pork Belly with Szechuan salt and pepper
Method
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800g/1.7lbs pork belly, skin scored
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3 garlic cloves, peeled and sliced
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1 knob ginger, peeled and sliced
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150ml/5flozs soy sauce
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100ml/3.5flozs rice wine vinegar
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2 white or brown onions
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2tbsp szechuan pepper
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1tbsp sea salt
Step 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.
Step 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.
Step 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)