Pork Belly with Szechuan Pepper

Pork Belly with Szechuan Pepper

We are cooking off the spice rack at IHCC this week.

Pork Belly with Szechuan Pepper

Adapted from Eat by Nigel Slater


2 Tbsp neutral oil
250 g pork belly, cut into 1/2-inch dice
2 Tbsp Szechuan pepper, coarsely ground
1 Tbsp honey
juice of 1 lime


In a skillet, heat the oil and fry the meat until lightly browned. Add the Szechuan pepper, honey and lime juice and cook for a couple of minutes. Serve on pasta.


Deb in Hawaii said...

MMM... spicy, peppery pork on noodles works for me! ;-)

Zosia said...

I've never eaten pork belly - this looks like an easy and tasty way to prepare it.

ostwestwind said...

Ha, another kind of pepper this week!

Couscous & Consciousness said...

Delicious. I love pork belly (actually I love pork in any incarnation), and I'm loving the idea of flavouring it with Szechuan pepper and honey.

Kim said...

Succulent looking bits of pork served over noodles...heavenly!