Pork Belly with Sichuan Crab Apple Ketchup Recipe - Great British Chefs
This simple pork belly starter recipe combines sweet and tart crab apples with the uniquely numbing heat of Sichuan peppercorns.
Ingredients
- 1/2 pork belly, Matt uses Blackwater pork from Hampshire
- sea salt
- 1 dash of vegetable oil
- 1 jar of crab apple jelly
- 50g of Sichuan peppercorns
- cider vinegar to taste
- 2 shallots
- 1 tbsp of flour, to dust
- vegetable oil, for deep-frying
- 1 apple
- 1 dash of lemon juice
- rocket cress
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