Ma-la pork belly

This combination of chili, Sichuan pepper (ma-la flavor), sweet and savory is absolutely delicious.

1. Remove skin and cut belly pork into 3cm wide pieces. Marinate with a mixture of:

brown sugar                         7% weight of pork

salt                                          3% weight of pork

brandy/rose wine            2 tablespoons

smoked paprika              heaped tablespoon

chili flake                        as you like it

Sichuan pepper            as you like it (rough grounded)

with a weight on top for 2 days, turning over every 12 hours.

2. Barbeque or bake in the oven at 200˚C until cooked through and slightly charred at the corners, around 20 minutes.