Pork Sichuan Pepper

Pork Sichuan Pepper

3 hrs total time

45 mins active time


Serves 4



  • ⅔ cup (5½ oz) oyster sauce
  • ⅓ cup (2¾ oz) soy sauce
  • 1 orange

    zested and juiced

  • 1 cup (8 fl oz) water
  • 3 makrut (wild) lime leaves
  • 2 inch piece fresh ginger

    peeled and sliced

  • 6 cloves garlic


  • 2 tbsp Sichuan peppercorns
  • 1 medium yellow onion

    thinly sliced

  • 3½ oz fresh shiitake mushroom
  • 2 star anise
  • 3 long hot red chili peppers

    halved lengthwise

  • ⅓ (4¼ oz) honey
  • 12 thick slices fresh pork belly

To serve:

  • 1 lb choy sum


  • Steamed jasmine rice


  • 1Insert the rack into the bottom shelf position. Preheat the oven. Select SLOW COOK/CONVECTION/ HIGH and press start, then reduce the cooking time to 2 hours.
  • 2Put the oyster sauce, soy sauce, orange zest and juice, water, lime leaves, ginger, garlic, Sichuan pepper, onion, mushrooms, star anise, chili peppers and ¼ cup (3 ¼ oz) of the honey in a 4 ½ qt Dutch oven and stir until well combined. Add the pork, pressing down into the marinade. Press a piece of parchment paper onto the surface, this helps keep the pork submerged. Cover with a tight-fitting lid or double layer of foil, pressed down around the edges to seal.
  • 3Once preheated, put the pork in the oven. Cook for 2 hours until tender.
  • 4Grease the roasting pan. Set the broiling rack over the roasting pan. Remove the pork from the braising liquid, reserving the braising liquid. Place the pork in a single layer on the broiling rack. Spoon ½ cup (4 fl oz) of the braising liquid over the pork.
  • 5In a small bowl, mix together the remaining honey and 3 tablespoons of the reserved raising liquid.
  • 6Brush the pork generously with the honey mixture. Move the rack to the middle shelf position. Place the pork in the oven. Select BROIL/HIGH/8 minutes and press start.
  • 7Remove the pork from the oven, turn over and brush again with the remaining honey mixture. Return to the oven. Select BROIL/HIGH/8 minutes and press start.
  • 8Transfer the pork to a board, cut into pieces. Spoon over the juices from the roasting pan. Serve with choy sum and rice.
    Tip: Before you begin cooking, check that the Dutch oven fits in the oven.

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