Pork Belly Sea Salt And Szechuan Pepper

From cuisine.com.au - untried

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 200c.

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.

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