Szechuan Pork Belly with Salt & Vinegar Crackling
Ashleigh created this dish for Great British Menu ™ Season 20. The meltingly tender braised pork belly pairs beautifully with the tingly numbness of Szechuan pepper and a sticky glaze. Presented as lollipops rolled in salt and vinegar crackling crumbs, this is British nostalgia meets Asian sophistication.
- Time: 240 min
Source: Relaxed Recipes
Ingredients
- START THE PICKLE
- Toss the cucumber with the vinegar, sugar, and salt. Refrigerate for at least an
- SLOW-COOK THE PORK
- Heat oven to 150°C. Season the pork belly well. Heat the oil in a casserole and
- MAKE THE CRACKLING
- While the pork braises, scrape the skin clean of any fat. Lay it flat on a bakin
- MAKE THE SAUCE
- Toast the Szechuan peppercorns in a dry pan until fragrant, then grind. Combine
- FINISH THE PORK LOLLIPOPS
- Heat a frying pan until very hot. Sear the braised pork cubes until caramelised
- SERVE
- Stand the pork lollipops upright and serve with pickled cucumber alongside