Pork Belly, Sea Salt And Szechuan Pepper

• 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

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 200u0b0C.
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.

pork belly, garlic, fresh ginger, soy sauce, rice wine, brown onions, pepper, salt, lemon

Taken from www.food.com/recipe/pork-belly-sea-salt-and-szechuan-pepper-275154 (may not work)