Sichuan Canadian Bacon Recipe
Sichuan-style Canadian Bacon made with a brine of sherry, Sichuan peppercorns, and spices; perfect for smoking and versatile in dishes like fried rice or eggs benedict.
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Cooking tools:
- Smoker
- Instant-read thermometer
- Mortar and pestle
- Cooling rack
- Pot
- Stove
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Airtight container
- Refrigerator
- Paper towel
Ingredients
- 1 1/2 lb pork loinFor the brine:
- 1 quart water
- 1/4 c dry sherry
- 2 1/2 tbs morton’s kosher salt
- 1 tbs sodium nitrite (DQ Cure #1)
- 3 tbs honey
- 3 cloves smashed garlic
- 1″ piece fresh ginger, smashed
- 1 tbs Sichuan peppercorns, crushed
- 1 cinnamon stick, broken
- 1 tsp cloves
- 3 star anise pods, broken
- 1 tsp whole coriander, crushed For the coating:
- 1 tsp Sichuan peppercorns, toasted and crushed
- 1 tsp whole coriander, toasted and crushed
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