Pork Belly Sea Salt and Szechuan Pepper

Succulent, crispy, and packed with bold flavor, this Pork Belly with Sea Salt and Szechuan Pepper is a must-try for lovers of Asian-inspired cuisine. Featuring tender pork belly seasoned with a fragrant blend of toasted Szechuan peppercorns, sea salt, garlic, and ginger, this dish is a harmonious balance of spicy, salty, and savory. The skin is brushed with rice vinegar and oil to achieve a perfectly golden, crackling crust, while roasting over a pan of water ensures the meat stays moist and juicy. With just 25 minutes of prep and simple ingredients, this irresistibly crispy pork belly is ideal for dinner parties or an indulgent main course served alongside steamed rice and fresh greens. A true treat for the senses, this recipe takes the art of pork belly to the next level.

Nutriscore Rating: 37/100

Prep Time:25 mins

Cook Time:120 mins

Total Time:145 mins

Servings: 4

Ingredients

• 1 kilogram Pork belly
• 2 tablespoons Sea salt
• 1 tablespoon Szechuan peppercorns
• 1 teaspoon Garlic powder
• 1 teaspoon Ginger powder
• 2 tablespoons Vegetable oil
• 1 tablespoon Rice vinegar
• 500 milliliters Water

Directions

Step 1

Preheat your oven to 180°C (356°F).

Step 2

Rinse the pork belly under cold water and pat it dry with paper towels. Score the skin in a crisscross pattern, being careful not to cut into the meat.

Step 3

In a dry pan over medium heat, toast the Szechuan peppercorns until fragrant, about 2 minutes. Transfer to a mortar and pestle or spice grinder and grind into a coarse powder.

Step 4

Combine the ground Szechuan peppercorns, sea salt, garlic powder, and ginger powder in a small bowl. Rub this spice blend all over the pork belly, ensuring the seasoning is pressed into the scored skin and meat.

Step 5

Place the pork belly on a wire rack set over a roasting pan. Pour the water into the roasting pan to create steam during cooking, which will help tenderize the pork.

Step 6

Brush the skin of the pork belly with the rice vinegar and then drizzle the vegetable oil evenly over the surface.

Step 7

Roast the pork belly in the oven for 90 minutes, checking halfway through to ensure the water hasn’t evaporated (add more if needed).

Step 8

Increase the oven temperature to 220°C (428°F) and roast for a further 30 minutes or until the skin has become golden and crispy.

Step 9

Remove the pork belly from the oven and let it rest for 10 minutes before slicing into bite-sized pieces.

Step 10

Serve hot as a main course or alongside rice, vegetables, or dipping sauces of your choice.

Nutrition Facts

Serving size	(1591.0g)

Amount per serving	% Daily Value*
Calories	5438.2

Total Fat 556.9g	0%
Saturated Fat 196.7g	0%
Polyunsaturated Fat 16.8g
Cholesterol 720mg	0%
Sodium 14698.0mg	0%
Total Carbohydrate 7.3g	0%
Dietary Fiber 1.8g	0%
Total Sugars 0.1g
Protein 94.7g	0%

Vitamin D 0IU	0%
Calcium 110.6mg	0%
Iron 4.7mg	0%
Potassium 1333.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 92.5%

Protein: 7.0%

Carbs: 0.5%