Sichuan Pork Belly

Name: Szechuan Schweinebauch
Total time: 24 h
Ingredients: 18 g Meersalz; 8 g Sichuan-Pfeffer, gemörsert; 6 g Chili-Flocken (Gochugaru oder Szechuan-Chili); 5 g Fünf-Gewürze-Pulver; 4 g Knoblauchpulver; 8 g Brauner Zucker; 5 ml Sesamöl

SmokingPorkHot SmokingMedium24 hrs (Marinating) + 5-7 hrs (Smoking)70-74 °C115-125 °COak + Cherry

Pork belly is smoked with an intense Sichuan spice blend of Sichuan pepper, chili, and five-spice powder. The numbing heat of the Sichuan pepper combined with smoke creates a unique flavor profile. The dry rub is applied directly and forms an aromatic, spicy crust.

Ingredients(for 1 kg)

Sea salt18 g

Sichuan pepper, ground8 g

Chili flakes (Gochugaru or Sichuan chili)6 g

Five-spice powder5 g

Garlic powder4 g

Brown sugar8 g

Sesame oil5 ml

Instructions

Applying the rub

10 min + 24 hours

Mix all dry ingredients, then work in sesame oil until a slightly moist rub forms. Rub pork belly thoroughly on all sides and rest uncovered on a rack in the fridge at 4 °C for 24 hours.

Smoking

5–7 hours

Preheat smoker with oak and cherry wood to 115-125 °C. Place pork belly fat side up and smoke at constant temperature until internal temperature reaches 70-74 °C. Brush surface with a little sesame oil every 2 hours.

Resting and Serving

20 minutes

Remove meat from smoker, loosely cover with foil and rest for 20 minutes. Slice thinly and garnish with fresh spring onion and sesame seeds.

Pro Tip

Toast Sichuan pepper briefly in a dry pan before use and then grind – this fully releases its numbing, aromatic flavor.

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