Pork Belly Sea Salt And Szechuan Pepper Food

PORK BELLY, SEA SALT AND SZECHUAN PEPPER

Steps:

• 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 200°C.
• 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.

HONEY MUSTARD WEDGES WITH SEA SALT AND CRACKED PEPPER

Steps:

• Preheat oven to 200 degree C.
• Place wedges in a large bowl and add olive oil, mustard, sea salt and pepper.
• mix to coat.
• Place wedges on baking paper lined baking tray.
• Bake for 1 hour tossing about 4 times.
• Remove when wedges are golden.

ASIAN SEA SALT

Steps:

• Preheat oven to 150°C Place the lime leaves, Sichuan peppercorns, Chinese five spice and salt in a mortar and pound with a pestle until coarsely crushed.
• Transfer to a baking tray. Bake in oven for 5 minutes or until dry. Set aside to cool completely.
• Notes & tips.
• Make a kebab kit by packaging tiny bags of flavoured sea salt with bamboo skewers. Store in an airtight container in a cool, dark place for up to 3 months.
• Variations: Chilli-herb sea salt - Replace the kaffir lime leaves, Sichuan peppercorns and Chinese five spice with 1 tbs chopped fresh thyme, 2 tsp dried oregano and 1 tsp dried red chilli flakes.
• Citrus sea salt - Replace the kaffir lime leaves, Sichuan peppercorns and Chinese five spice with the finely grated rind from 1 orange, 1 lemon and 1 1/2 limes.

SZECHUAN SESAME CHICKEN

Steps:

• Beat the egg white with the cornflour, pour into a shallow dish and add the chicken strips. Turn to coat, cover with clingfilm and leave in the refrigerator for 20 minutes.
• Heat a wok, add the peanut oil and when hot, add the chicken pieces and stirfry for 2 minutes or until the chicken turns white. Remove chicken with slotted spoon and drain on absorbent paper. Pour off the oil and reserve 1 tablespoon of oil. Wipe wok clean.
• Reheat wok, add 1 tablespoon of the peanut oil with the sesame seeds and stirfry for 30 seconds, or until golden. Stir in the dark soy sauce, cider vinegar, chili sauce, sesame oil, sugar, chinese rice wine, Szechuan peppercorns and the spring onions. Bring to boil.
• Return chicken to wok and stir-fry for 2 minutes, making sure the chicken is coated evenly with the sauce and sesame seeds. Serve immediately, with rice (or mixed salad).