Fita Azul Celebration sweet
Sweet and sour pork belly with Szechuan pepper
Lightly crosshatch the upper layer of fat on the pork belly. Season with salt and pepper. Place the pork belly with this side down in a hot non-stick frying pan and fry until browned.
Place the pork belly on a bed of sliced onions in a roasting dish and pour over the vegetable stock or water. Cover with aluminium foil and roast in the oven for two hours at 180 °C. Next, remove the aluminium foil and spread the honey over the top. Sprinkle with the Szechuan pepper. Put back in the oven for 30 to 45 minutes. Serve with white rice or noodles.
1 kg boned and skinless pork belly
50 g honey
1 l vegetable stock or water
2 medium-sized onions
1 soupspoon of Szechuan pepper