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Numbing Sichuan Pork Belly

Sichuan Pork

Sichuan peppercorns... Oh how we love you. It's such a unique spice! People fear it thinking it sounds spicy but quite the opposite. It's not a chilli spice, it's more of a numbing sensation that fills your mouth.

Here we have slices of pork belly coated in our Streets of Sichuan Spice Rub ready to be devoured.

A piece of advise, recipes here are more guidelines, just keep that in mind and have fun.    

  • To start grab yourself some pork belly strips, drizzle with a little oil and generously coat with the Streets of Sichuan Spice Rub. And no, you don't need to leave this one to marinate. There is more than enough flavour here! Using your favourite pan or wok,heat a small amount of oil.
  • Here comes the hard part... Place the pork into the hot pan and fry away. On a medium/high heat it should only take about 5 minutes on each side depending on how thick your cuts of meat are.
  • Fry until the rub caramelizes and the pork is nice and crispy. Try to let the meat rest before eating.
We suggest keeping it simple. Serve with steamed rice and wok tossed greens such as bok choi, broccolini and wombok.

    This is just one example of what you can do with this numbing little number. Don't fear the heat, just enjoy the tingling numbing sensation!

    Next time we will tell you how to make Numbing Beef Brisket!

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