This moreish crispy-skinned roast is best served with stir-fried pak choi
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Roasting Sichaun peppercorns
To roast Sichuan peppercorns: heat a wok or heavy fying pan to a medium heat. Add the peppercorns (you can cook about 140g/5oz at a time) and stirfry them for about 5 inutes until they brown slightly and start to smoke. Remove from the heat and let them cool. Grind the peppercorns in a pepper mill or using a mortar and pestle. Seal tightly in a screw-top jar until required. Alternatively, keep the whole roasted peppercorns in a well-sealed container and grind them when required.