- 1 tsp Szechuan pepper
- 6 juniper berries
- 1 tsp pimento
- 10 black peppercorns
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 10g fresh root ginger, peeled and finely chopped
- 100g apples, peeled, cored and cut into 1cm dice
- 100g onions, cut into 1cm pieces
- 100g carrots, cut into 1cm pieces
- 100g celery, cut into 1cm pieces
- 100g leek (white section), sliced into 1cm rings
- 100g fennel or parsnips (depending on the season), cut into 1cm slices
- 3 star anise
- 1 bay leaf
- 1 cinnamon stick
- 200ml apple juice
- 200ml fruity white wine
- 1 small bunch thyme
- 3 sprigs rosemary
- 800g pork belly, skin removed
- Salt & pepper
- Using a mortar and pestle, coarsely grind the Szechuan pepper, juniper berries, pimento, peppercorns, fennel and coriander seeds.
- Mix the chopped fruit and vegetables with the spices and ginger, tip them into a roasting tin, pour over the apple juice and white wine and lay the whole sprigs of herbs on top.
- Season the pork belly on all sides with salt and pepper and sit the pork belly on the bed of vegetables and herbs. Cook the pork belly on shelf level 2 on Steam setting 2 at 120°C for 150 minutes.
- Once the program is finished, lift the pork belly off the vegetables and keep it warm. Drain the vegetables through a fine sieve (apply some pressure to the diced vegetables to release the juices) into a pan. Briefly bring the juices to the boil, then return the vegetables to the pan and reheat.
Arrange some of the vegetable mixture on a plate, cut the pork belly into even slices, lay on top of the vegetables and spoon over some of the concentrated juices. Garnish with sprigs of thyme and rosemary, drizzle with a few drops of fruity olive oil, and sprinkle with fine sea salt and coarse ground pepper.
The Chinese-style stock and spicing makes this delicious served with Mei noodles – just boil briefly and toss with a little oil.