Name: Slow-roasted pork belly with Sichuan pepper
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Yield: 6 servings
Cuisine: Main Meals
Ingredients: boneless pork belly (around 800 g) 1 ,miso paste 3 t ,Sichuan pepper 3 t,honey, warmed 3 T ,chopped chives 3 t,oyster mushrooms, sliced 50 g ,Fresh lemon juice, to taste

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1 hour 30 minutes, plus overnight marinating time

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Difficulty Easy

Prep Time 4

Ingredients

8 tomatoes
4 red peppers
3 cloves garlic
Olive oil
2 chopped leeks
2 T chopped parsley
1 bay leaf
1 red chilli
1 cup chicken stock
Crusty bread

Method

Preheat the oven to 180°C.
Halve tomatoes and red peppers. Deseed the peppers. Crush cloves garlic and scatter over the red pepper, then rub the pepper and tomato with olive oil.
Roast for 40 minutes, or until soft.
Place the pepper in a plastic bag and allow to cool before removing the skins.
To a saucepan over a medium heat, add 2 T olive oil, chopped leeks, chopped parsley, bay leaf and deseeded red chilli.
When the leek is soft, add the roast tomato and pepper, along with any pan juices and chicken stock. Using a stick blender, roughly purée to a thick consistency, adding more stock if necessary. Bring to the boil, season to taste and serve with crusty bread.

This is a test recipe

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