Lamb Belly, Sea Salt And Szechuan Pepper

Total Time: 25 hrs 40 mins Preparation Time: 24 hrs Cook Time: 1 hr 40 mins

Ingredients

• Servings: 4
• 800 g lamb belly, skin scored
• 3 garlic cloves, peeled and sliced
• 1 piece fresh ginger, peeled and sliced
• 150 ml soy sauce
• 100 ml shaoxing rice wine or 100 ml dry sherry
• 2 brown onions
• 2 tablespoons szechwan pepper
• 1 tablespoon sea salt
• 1 lemon, cut into quarters

Recipe

• 1 place the lamb, garlic, ginger, soy and wine in a bowl, cover and place in fridge to marinate for about six hours or overnight. if possible, turn the lamb over a few times.
• 2 preheat oven to 200°c.
• 3 cut the unpeeled onions in half and place on a baking tray skin side up.
• 4 place lamb on top skin side up and bake in the oven for an hour or until cooked through and a deep golden brown.
• 5 rest 30 minutes.
• 6 meanwhile, dry-fry or place the szechuan pepper in the oven for two minutes to release aroma.
• 7 then grind to a fine powder with the sea salt in a coffee grinder or mortar and pestle. place in a dish. serve slices of lamb with lemon and szechuan salt and pepper.